L'INFLUENZA DEI PARAMETRI TECHNOLOGICI SULLA QUALITA DEGLI OLI VERGINI DI OLIVA NELLA PRATICA INDUSTRIALE. NOTA 1

In a conspicuous number of Italian firms which processed olive fruits, a programme of technical process controls, of products sampling and subsequently of analytical evaluations were realized in order to investigate on the existing relationships between technological parameters and analytical data. The analytical characteristics of the produced oils related to acidity, peroxide number, UV spectrometric absorption are considered