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100   $a20111114d2006      uy             0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 00$aOlive oil $echemistry and technology /$feditor, Dimitrios Boskou
205   $aSecond edition.
210   $aChampaign, Ill. $cAOCS Press$d2006
215   $a1 online resource (286 p.)
225 1 $aOilseed Monograph
300   $aDescription based upon print version of record.
311   $a1-893997-88-X 
320   $aIncludes bibliographical references and index.
327   $a""Contents""; ""1""; ""2""; ""3""; ""4""; ""5""; ""6""; ""7""; ""8""; ""9""; ""10""; ""11""; ""12""; ""Glossary""; ""Index""
330   $aA staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.
410  0$aOilseed Monograph
606   $aOlive oil
615  0$aOlive oil.
676   $a664/.362
701   $aBoskou$b Dimitrios$0311783
712 02$aAmerican Oil Chemists' Society.
801  0$bOCoLC-P
801  1$bOCoLC-P
906   $aBOOK
912   $a9910788962603321
996   $aOlive oil$92735327
997   $aUNINA