Investigation on microbiology of olive oil extraction process

• Κύριοι συγγραφείς: B. Zanoni (Συγγραφέας), S. Guerrini (Συγγραφέας), E. Mari (Συγγραφέας), M. Migliorini (Συγγραφέας), C. Cherubini (Συγγραφέας), S. Trapani (Συγγραφέας), M. Vincenzini (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: Chiriotti Editori, 2015-06-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.<br />All extracted olive oil from the second olive...