Virgin olive oil quality: Some new criteria for its evaluation

Virgin olive oil quality: Some new criteria for its evaluation

The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifugation, discontinuous press system and partial extraction system on obtaining of virgin olive oil, and their possible utilization as new quality parameters. Als...

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Bibliographic Details
Main Authors:	F. Hidalgo Casado, M. A. Navas Fernández, A. Guinda Garín, A. Ruiz Gómez, M. León Camacho, A. Lanzón Rey, R. Maestro Durán, M. L. Janer del Valle, M. C. Pérez Camino, A. Cert Ventulá, J. Alba Mendoza, F. Gutiérrez Rosales, M. C. Dobarganes, E. Graciani Constante
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 1993-02-01
Series:	Grasas y Aceites
Subjects:	extraction system (effect of) quality (criterion) virgin olive oil
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1114

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