A Study of Selected Sensory and Chemical Quality
This study give a full explanation about the sensory and chemical characteristics of olive oil. Olive oil designation according to chemical and sensory attributes, Influence of olive varieties and olive harvesting stages on the acidity, peroxide value, OD232, OD270, total phenols, fatty acid composition, un saponifiable constituents are explained in this study, Furthermore, this study describe the correlation between sensory and chemical properties of olive oil obtained from different types of olive varieties. additionally, this study focus on the effect of effect of harvesting stages and varieties of olive oil on the classification of virgin…
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Produktdetails
Weitere Autoren: Al-Saed, Ali / Al-Ismail, Khalid
- ISBN: 978-3-8465-1571-6
- EAN: 9783846515716
- Produktnummer: 37445716
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 108 S.
- Masse: H22.0 cm x B15.0 cm x D0.6 cm 179 g
- Abbildungen: Paperback
- Gewicht: 179
Über den Autor
Dr. Yousef tawalbeh- Full time Lecturer(Assistant Professor)Nutrition and Food Technology Dept\Jordan University of Science and Technology- Head of Risk Analysis Dept/Jordan Food and drug administration- Panel Leader\Sensory Evaluation Teams (Olive Oil and Table Olives)- Secretary\Jordanian Society for Sensory Evaluation of Food
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