02842oam 2200637Ia 450 991078896260332120200128075302.01-00-304021-71-003-04021-70-12-804354-71-61344-256-41-4398-3202-1(CKB)3400000000001585(EBL)3002002(SSID)ssj0000447197(PQKBManifestationID)11281068(PQKBTitleCode)TC0000447197(PQKBWorkID)10524416(PQKB)11384420(Au-PeEL)EBL3002002(CaPaEBR)ebr10775671(CaONFJC)MIL822833(OCoLC)760890558(OCoLC)760890558(OCoLC)194021694(OCoLC)779923456(OCoLC)899259631(OCoLC)920465990(OCoLC)952776168(OCoLC)1058056744(OCoLC)1119943861(OCoLC-P)760890558(FlBoTFG)9781439832028(MiAaPQ)EBC3002002(EXLCZ)99340000000000158520111114d2006 uy 0engurcn|||||||||txtccrOlive oil chemistry and technology /editor, Dimitrios BoskouSecond edition.Champaign, Ill. AOCS Press20061 online resource (286 p.)Oilseed MonographDescription based upon print version of record.1-893997-88-X Includes bibliographical references and index.""Contents""; ""1""; ""2""; ""3""; ""4""; ""5""; ""6""; ""7""; ""8""; ""9""; ""10""; ""11""; ""12""; ""Glossary""; ""Index""A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.Oilseed MonographOlive oilOlive oil.664/.362Boskou Dimitrios311783American Oil Chemists' Society.OCoLC-POCoLC-PBOOK9910788962603321Olive oil2735327UNINA