Beschreibung
The world production of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean basin, where this agricultural system has been developed for thousands of years, characterized by its adaptation to the environment and its empiricism. Olive oil is becoming increasingly more relevant in the diet due to its beneficial effects on human health. The nutritional properties, the excellent taste and aroma of olive oil are high valued for their positive effect on human health. This book gives information about the nutritional and chemical quality of olive oil
Autorenporträt
Dr. Milad Okasha and Dr. Mohamed Ahmed are Lecturers of Food Technology, in Food Technology Department, Faculty of Engineering and Technology, Sebha University, Libya.
