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Acta Scientifica Naturalis
Volume 8 (2021): Issue 1 (March 2021)
Open Access
Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil
Souheila Ghaoues
Souheila Ghaoues
and
Hacène Namoune
Hacène Namoune
| Mar 18, 2021
Acta Scientifica Naturalis
Volume 8 (2021): Issue 1 (March 2021)
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Published Online:
Mar 18, 2021
Page range:
80 - 90
DOI:
https://doi.org/10.2478/asn-2021-0007
Keywords
Olive oil
,
varieties
,
extraction system
,
physico-chemical
,
sensory
© 2021 Souheila Ghaoues et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 3.0 Public License.
Souheila Ghaoues
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine
Algeria
Hacène Namoune
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine
Algeria