Extra virgin olive oil (EVOO) is one of the most accepted and used oils in gastronomic applications. The presence of high levels of monounsaturated fatty acids and other important minor constituents plus its unique flavor led to the spread of olive oil to
Description:
Thesis (M.S.)--American University of Beirut, Department of Nutrition and Food Science, 2012.;"Advisor : Dr. Imad Toufeili, Professor, Nutrition and Food Science Members of Committee: Dr. Ammar Olabi, Associate Professor, Nutrition and Food Science Dr
Includes bibliographical references (leaves 102-107)
