Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical and sensorial indices inside the limits estab...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1999-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/653 |