NDLI: El aceite de oliva y la salud. Proceso industrial y puntos críticos de control en almazaras

Content Provider	Semantic Scholar
Author	Castillo, Esther Toledo Del Saura, Vanesa Torres
Copyright Year	2007
Abstract	Se exponen las definiciones de los distintas categorias de aceite de oliva, de acuerdo con la legislacion vigente, asi como su proceso de produccion, con especial referencia desde el punto de visto higienico-sanitario. Se detallan igualmente de manera resumida los puntos criticos de control en almazaras. Por ultimo se realiza una breve resena sobre la importancia de este alimento en la dieta mediterranea y sus efectos sobre la salud.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.salud-publica.es/secciones/revista/revistaspdf/bc51015d4892807_Hig.Sanid.Ambient.7.256-264(2007).pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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