Good Manufacturing Practice (GMP) guidelines for virgin olive oil production

Autor:	Petrakis, Christos
Rok vydání:	1994
Předmět:	FLAIR Project Good Manufacturing Practice Nutrition. Foods and food supply FLAIR Project TX341-641 lcsh:TX341-641 olive oil lcsh:Nutrition. Foods and food supply flair project
Zdroj:	Grasas y Aceites; Vol. 45 No. 1-2 (1994); 53-54 Grasas y Aceites; Vol. 45 Núm. 1-2 (1994); 53-54 Grasas y Aceites Consejo Superior de Investigaciones Científicas (CSIC) Grasas y Aceites, Vol 45, Iss 1-2, Pp 53-54 (1994)
ISSN:	1988-4214 0017-3495
DOI:	10.3989/gya.1994.v45.i1-2
Popis:	This paper presents GMP guidelines for the production of virgin olive oil. Standard procedures and conditions are indicated for olive production, harvesting, transportation and storage, for oil manufacture, storage and packaging, for buildings, process logistics and the materials used throughout the production chain.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d27cddea9fff36fd21afb373c82988df https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/969 Zobrazit plný text záznamu