A study was carried out to investigate on the presence of microorganisms in the pastes after crushing, in the oil after centrifugation, in the oil after filtration and in the oil after three months of conservation in dark-green bottles

Extra virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic composition of the final products / S. Trapani; S. Guerrini; E. Mari; M. Migliorini; C. Cherubini; G. Gianni; B. Zanoni; M. Vincenzini. - STAMPA. - (2012), pp. 343-343. (Intervento presentato al convegno 10th Euro Fed Lipid Congress tenutosi a Cracow - Poland nel 23-26 september 2012) [10.1002/ejlt.201290031].

Extra virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic composition of the final products

TRAPANI, SERENA;GUERRINI, SIMONA;MARI, ELEONORA;ZANONI, BRUNO;VINCENZINI, MASSIMO
2012

Abstract

A study was carried out to investigate on the presence of microorganisms in the pastes after crushing, in the oil after centrifugation, in the oil after filtration and in the oil after three months of conservation in dark-green bottles
2012
Fats, Oils and Lipids: from Science and Technology to Health
10th Euro Fed Lipid Congress
Cracow - Poland
23-26 september 2012
S. Trapani; S. Guerrini; E. Mari; M. Migliorini; C. Cherubini; G. Gianni; B. Zanoni; M. Vincenzini
4b - Riassunto in atti di congresso
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/812287
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