Olive oil : chemistry and technology /

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and mor...

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Bibliographic Details

Corporate Authors:	Knovel (Firm), American Oil Chemists' Society
Other Authors:	Boskou, Dimitrios
Format:	eBook
Language:	English
Published:	Champaign, Ill. : AOCS Press, 2006.
Edition:	2nd ed.
Subjects:	Olive oil. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book