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Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality
Journal article   Peer reviewed

Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality

Fatma Marrakchi, Karim Kriaa, Bilel Hadrich and Nabil Kechaou
Food and bioproducts processing, Vol.94, pp.124-135
01/04/2015

Abstract

Biotechnology & Applied Microbiology Engineering Engineering, Chemical Food Science & Technology Life Sciences & Biomedicine Science & Technology Technology

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