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Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

✍ Scribed by Makni, Mohamed; Haddar, Anissa; Fraj, Amor Ben; Zeghal, Najiba

Book ID
126557362
Publisher
Taylor and Francis Group
Year
2014
Tongue
English
Weight
439 KB
Volume
18
Category
Article
ISSN
1094-2912

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## Abstract The present studies have been performed with a view to the modification and shortening of the process of ripening. To shorten the duration of ripening and to increase the development of aroma and flavour substances, a rennet paste, lipase and cheese hydrolysate, alone or in combination,