Share

The 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


See the source

Indexing