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Title: Quality characteristics [of] Koroneiki cultivar olive oils produced under the practice of irrigation
Authors: Matrakas, George
Supervisors: Adamidis, Tryfon
Subjects LC: Dissertations, Academic
Olive oil
Olive - Varieties
Irrigation farming
Keywords: Koroneiki variety
Quality characteristics
Olive oil
Issue Date: 2021
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: The 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.
Description: Includes bibliographical references and charts.
BSc in Food Science and Technology
Length: 16 pages
Type: Dissertation
Publication Status: Not published
Repository: DAPL
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

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