EFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR
Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in a small amount. In this research, a Turkish oliv...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Odessa National Academy of Food Technologies
2019-05-01
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Series: | Harčova Nauka ì Tehnologìâ |
Subjects: | |
Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1341 |