Characterization of Olive Oil by Ultrasonic and Physico-chemical Methods-Reference-Cited by-同舟云学术

Characterization of Olive Oil by Ultrasonic and Physico-chemical Methods

Published:2015 Issue: Volume:70 Page:1061-1065
ISSN:1875-3892
Container-title:Physics Procedia
language:en
Short-container-title:Physics Procedia

Author:

Alouache B.,Khechena F.K.,Lecheb F.,Boutkedjirt T.

Publisher

Elsevier BV

Subject

General Engineering

Reference10 articles.

1. AFNOR, 1984, Recueil de normes françaises des corps gras, Graines oléagineuses produits dérivés, 3rd ed., Association Française de Normalisation – AFNOR, Paris, pp. 85-140.

2. Rapid evaluation of frying oil degradation using ultrasonic technology;Benedito;Food Research International,2007

3. Ultrasonic Behavior of Edible Oils: Correlation with Rheology;Gladwell;Journal of the American Oil Chemists’ Society,1985

4. Physical Properties of Liquid Edible Oils;Coupland;Journal of the American Oil Chemists Society,1997

5. IOC/T.20/Doc No.19/Rev.3., 2015, Spectrophotometric Investigation in the Ultraviolet, International Olive Council.

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