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Olive Processing Control Methods by ScribdTranslations is a document available to read on EtoBox.
This document presents the results of a laboratory analysis of the quality parameters of olives during processing, including free acidity, volatile, combined, and fixed acidity, salt percentage, and pH. Tests were conducted on 5 samples, and the obtained data and calculations were recorded. The conclusions indicate that factors such as temperature and the presence of metals can affect the decomposition of oils. Possible errors in the results and the importance of each parameter are discussed.
- Author
- ScribdTranslations
- Language
- EN