Open AccessMaximizing the Productivity of Olives by Using Some Materials and Its Impacts on the Quality Indices of Picual Olive Oil
Author(s) -
Shaker M. Arafat,
Mohamed E. A. El-Sayed
Publication year - 2014
Publication title -
journal of food technology research
Language(s) - English
Resource type - Journals
eISSN - 2312-6426
pISSN - 2312-3796
DOI - 10.18488/journal.58/2014.1.2/58.2.96.110
Subject(s) - peroxide value , chemistry , oleic acid , acid value , food science , girdling , boric acid , fatty acid , acetic acid , horticulture , botany , biochemistry , biology , organic chemistry