Volume 5, Issue 3 (September 2018)                   J. Food Qual. Hazards Control 2018, 5(3): 81-82 | Back to browse issues page

XML Print

University of Sfax Quality Department ISGI, Sfax, Tunisia , arbiaarbiahlali@yahoo.fr
Abstract:   (483 Views)
This article has no abstract.

DOI: 10.29252/jfqhc.5.3.81
Full-Text [PDF 174 kb]   (176 Downloads)    
Type of Study: Editorial | Subject: Special
Published: 18/09/24

1. Get persistent links for your reference list or bibliography. Copy and paste the list, we’ll match with our metadata and return the links. Please register for citation matching, verify an email address, and agree to the terms. Members may also deposit reference lists here too.
2. eXtyles Logo Angerosa F. (2002). Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. European Journal of Lipid Science and Technology. 104: 639-660. https://doi.org/10.1002/1438-9312(200210)104:9/10<639::AID-EJLT639>3.0.CO;2-U [DOI:10.1002/1438-9312(200210)104:9/103.0.CO;2-U]
3. Aparicio R., Harwood J. (2013). Handbook of olive oil. 2nd Edition. Springer, New York. [DOI:10.1007/978-1-4614-7777-8]
4. Bosque-Sendra J.M., De La Mata-Espinosa P., Cuadros-Rodríguez L., González-Casado A., Rodríguez-García F.P., García-Toledo H. (2011). Stability for olive oil control materials. Food Chemistry. 125: 1418-1422. [DOI:10.1016/j.foodchem.2010.10.020]
5. Cukur F., Demirbas N., Cukur T., Dayan V., Uzun A.C. (2015). Evaluation of attitudes and behaviors on food safety and quality management systems of firm owners in olive oil enterprises: the case study of Mugla province-Turkey. Journal of Agricultural Science and Technology. 17: 1653-1668.
6. Dabbou S., Gharbi I., Dabbou S., Brahmi F., Nakbi A., Hammami M. (2011). Impact of packaging material and storage time on olive oil quality. African Journal of Biotechnology. 10: 16929-16936.
7. El-Kalyoubi M.H., Abd el-Razik M.M., Abou-Zaid F.O., El-Sayed Walaa M. (2015). Implementation of hazard analysis critical control points system (HACCPs) during extraction olive oil using hydraulic press method. Journal of Agricultural and Veterinary Sciences. 267: 1-18. [DOI:10.12816/0030718]
8. Kanavouras A., Hernandez-Münoz P., Coutelieres F.A. (2004). Shelf life predictions of packaged olive oil using flavor compounds as markers. European Food Research and Technology. 219: 190-198. [DOI:10.1007/s00217-004-0933-2]
9. Kiritsakis A.K., Dugan L.R. (1984). Effect of selected storage conditions and packaging materials on olive oil quality. Journal of the American Oil Chemists' Society. 61: 1868-1870. [DOI:10.1007/BF02540820]
10. Mane-Kapaj A., Kapaj I., Chan-Halbrendt C., Totojani O. (2010). Assessing the comparative advantage of Albanian olive oil production. International Food and Agribusiness Management Review. 13: 15-26.