Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage
The use of the extra virgin olive oil as covering in food preserves presents some problems and still today object of study. With this research it was investigate the changes of some analytical parameters that occur during the storage in the olive oils used as covering in eggplant preserves. It was a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2001-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/380 |