摘要
研究了橄榄油加工新工艺,对橄榄油的质量控制进行了深入探讨,产品质量完全达到国内和国际特级初制橄榄油标准,并具有良好的稳定性。该工艺技术成熟、可靠,有良好的推广应用价值。
The new processing technolog y of olive oil was studied,especially on the quality control of virg in olive oil.The product lived completely up to the domestic and the international standard of the sperior g rade of virg in olive oil,and has g ood stability.The technolog y is mature,reliable,and applicable in industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第9期54-56,共3页
Science and Technology of Food Industry
