Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar

Autor: Esmaeil Ghanbari Shendi, Mücahit Taha Özkaya, N. F. Üstünel, Dilek Sivri Ozay

Publikováno v: Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 52-58 (2019)
Croatian journal of food science and technology
Volume 11
Issue 1

Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin (Derik) province, situated in the southeast Anatolia, was used for virgin olive oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil Processing Un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2b066d42719baba05e261ea9ba217a0
https://doi.org/10.17508/cjfst.2019.11.1.08