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Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil Cover

Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil

Acta Scientifica Naturalis
Volume 8 (2021): Issue 1 (March 2021)
By: Souheila Ghaoues and  Hacène Namoune  
Open Access
|Mar 2021

Authors

Souheila Ghaoues

ghaoues.souheila@gmail.com

University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine, Algeria

Hacène Namoune

University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine, Algeria
DOI: https://doi.org/10.2478/asn-2021-0007 | Journal eISSN: 2603-347X | Journal ISSN: 2367-5144
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Language: English
Page range: 80 - 90
Published on: Mar 18, 2021
Published by: Konstantin Preslavski University of Shumen
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Olive oil,
varieties,
extraction system,
physico-chemical,
sensory
Related subjects:
Chemistry,
Chemistry, other,
Geosciences,
Geography,
Life sciences,
Life sciences, other,
Physics,
Physics, other

© 2021 Souheila Ghaoues, Hacène Namoune, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution 4.0 License.

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