Olive Oil Chemistry and Technology

Olive Oil: Chemistry and Technology is a highly practical book that provides professionals and researchers with a reference and overview about olive oil chemistry, technology, and quality control. It is a valuable resource for those chemists, government officers, managers, and research workers who are involved in the production, trade quality assessment, and authentication of olive oil. This book may be found useful by lipid workers and food scientists, as well as nutritionists and dieticians who wish to update their knowledge on the composition and properties of this valuable natural product. The book includes numerous tables and figures, over 350 references and a glossary of special terms.