Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement
First published by RIRDC, October 2011. Authors: Pablo Canamasas, Leandro Ravetti. Reviewed in 2020 by Pablo Canamasas. This report analyses the impact of the use of traditional and new processing aids on olive oil extraction and oil quality.
File Type:
pdf
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1,017 KB
Categories:
EVOO, EVOO chemical parameters, Processing, Research & development, RIRDC reports