Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil

Author:

Tubaileh Rana M.1,Garrido-Fernández Antonio1,Victoria Ruiz-Méndez M.1,León-Camacho Manuel1,Graciani-Constante Enrique1

Affiliation:

1. ; Instituto de la Grasa; CSIC; Avda. Padre García Tejero, 4 41012 Sevilla Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. European Union, Reglament 183/93, Characteristics of Olive Oil and Its Methods of Analysis, and Its Modifications, Official Journal of the European Commission, No. 2458 1991

2. Variations in Free and Esterified Alcohols of Olive Oils During Storage;Christopoulou;Riv. Ital. Sostanze Grasse,1997

3. Influence of Ageing and Temperature on Some Parameters Provided by EEC Regulation N. 2568/91 on Olive Oil;Paganuzzi;Riv. Ital. Sostanze Grasse,1997

4. Deacidification by Distillation Using Nitrogen as Stripper Gas, Possible Application to the Refining of Edible Fats;Graciani Constante;Grasas Aceites,1991

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