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Article Name The Effects of Filtration Process on the Quality of Virgin Olive Oil
Author Name Cem TOKER
Address T.C. Gıda, Tarım ve Hayvancılık Bakanlığı Zeytincilik Araştırma İstasyon Müdürlüğü, İzmir/TÜRKİYE
Abstract The process of filtration in the olive oil industry, is applied before storing in post-production, to remove remaining impurities and eliminate turbid ensure to brightness. The filtration process and depending on filter type used in practice, some loss are occurs in the chemical structures of olive oil.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 99-107
Year 2014
Type Review
Language Turkish
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