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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
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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