Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils
The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
ISEKI_Food Association (IFA)
2018-04-01
|
| Edice: | International Journal of Food Studies |
| Témata: | |
| On-line přístup: | https://www.iseki-food-ejournal.com/article/282 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|