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Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/444
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dc.contributor.advisorAdamidis, Tryfon-
dc.contributor.authorMatrakas, George-
dc.date.accessioned2022-03-08T11:57:37Z-
dc.date.available2022-03-08T11:57:37Z-
dc.date.issued2021-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/444-
dc.identifier.urihttps://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=26016en_US
dc.descriptionIncludes bibliographical references and charts.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractThe olive tree is a small evergreen tree that reaches 3-5 m high. Olive oil is the oil obtained from the fruits of the olive tree after the first and second compression with the method of cold pressing (to which no chemicals are added at all, while only a small amount of heating is used). The final [product] consists mainly of ingredients such as tocopherols, phytosterols, pigments and phenolic compounds, while it constitutes 1-2% of olive oil.en_US
dc.formatSpiral bindingen_US
dc.format.extent16 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectKoroneiki varietyen_US
dc.subjectIrrigationen_US
dc.subjectQuality characteristicsen_US
dc.subjectOlive oilen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshOlive - Varietiesen_US
dc.subject.lcshIrrigation farmingen_US
dc.subject.lcshOliveen_US
dc.subject.otherPerrotis College - Dissertations - 2021en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleQuality characteristics [of] Koroneiki cultivar olive oils produced under the practice of irrigationen_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
local.repositoryDAPLen_US
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