Characteristics of the olive oil obtained with the first and second centrifugation
In this work, the feasibility of a second centrifugation to improve the extraction of the olive paste, in the new two phases system for the extraction of virgin olive oil, has been studied. The study of its influence on the characteristics of the products and byproducts obtained has been carried out...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/857 |