ShareThe effect of harvest maturity, temperature, modified atmosphere and salt on the olive oil quality of stored "Koroneiki" olives.
Author(s) : BEN-STATI M., GERASOPOULOS D., METZIDAKIS I., KIRITSAKIS A.
Type of article: Article
Summary
Oil remained of extra virgin quality when olives were stored at 5 deg C in air or modified atmospheres for up to 6 weeks or at 20 deg C for up to 2 weeks.
Details
- Original title: The effect of harvest maturity, temperature, modified atmosphere and salt on the olive oil quality of stored "Koroneiki" olives.
- Record ID : 1995-3608
- Languages: English
- Source: Riv. ital. Sostanze grasse - vol. 71 - n. 5
- Publication date: 1994
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Precooked food - Keywords: Modified atmosphere; Treatment; Quality; Olive; Oil; Greece; Sodium chloride
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