Книга Olive Oil Dimitrios Boskou

Olive Oil

Chemistry and Technology

Автор: Dimitrios Boskou
Език: Английски език
Корици: С твърди корици
Наличност: Налично при издателя, по поръчка
Изпращаме след 28-34 дни
116.08 227.04 лв
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is n...

Информация за книгата

Автор
Език
Английски език
Корици
Книга - С твърди корици
Издадена
2015
страници
282
EAN
9781893997882
Enbook ID
09928982
Теглоt
590
Размери
152 x 229

Пълно описание

A 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.

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