3.1. Introduction, definition, and general description of olive oil production 3.2. Olive oil classification - Commercial categories - Other classifications of interest 3.3. Olive oil composition. Key role of the minor components 3.4. The need for reliable methods to characterize olive oil 3.5. References – For further knowledge 58 OLIVOEIL: ■ PRODUCTION, TYPEOSFOIL, ANOCOMPOSITION llu1l,,rJ,-s,· ALBERFTEORNÁNDEZ-GUTIÉRREZ, ALEGRCÍARRASCO-PANCORB IRENSE RRANO-GARCÍA YLUCOÍALMO-GARCÍA
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