Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/321
Title: Effect of harvesting time on the oxidative stability of Chalkidiki olive oil
Authors: Zinoviadou, Kyriaki
Gavriilidis, S.
Mekuli, Rina
Papoti, Vassiliki T.
Adamidis, Tryphon
Subjects LC: Olive
Olive oil
Fruit - Postharvest technology
Food industry and trade - Quality control
Olive - Varieties
Keywords: Oxidative stability
Olive oil
Harvesting
Issue Date: Jul-2018
Type: Presentation
Relation (Part Of): 5th International ISEKI Food Conference (Stuttgart, Germany)
Publication Status: Not published
URI: http://repository.afs.edu.gr/handle/6000/321
Citation: Zinoviadou, KG, Gavriilidis, S, Mekuli, R, Papoti, V & Adamidis T 2018, 'Effect of harvesting time on the oxidative stability of Chalkidiki olive oil', in 5th International ISEKI Food Conference, 3-5 July 2018, Stuttgart, Germany.
Restrictions: All rights reserved
Attribution-NonCommercial-NoDerivatives 4.0 International
Language: en
Appears in Collections:Conference/Workshop Presentations

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