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Handbook of Olive Oil

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Handbook of Olive Oil
Springer US

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Technological Aspects
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    Chapter 3 Lipid Biosynthesis in Olives
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    Chapter 4 Biogenesis of Olive Oil Aroma
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    Chapter 5 Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry in Olives
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    Chapter 6 Analysis of Edible Oils
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    Chapter 7 Gas and Liquid Chromatography: Methodology Applied to Olive Oil
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    Chapter 8 Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications
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    Chapter 9 Other Techniques of Utility for Olive Oil Analysis
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    Chapter 10 Characterization: Mathematical Procedures for Chemical Analysis
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    Chapter 11 Sensory Quality of Olive Oils
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    Chapter 12 The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality
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    Chapter 13 Olive Oil Oxidation
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    Chapter 14 Authentication
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    Chapter 15 The Role of Lipids in Human Nutrition
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    Chapter 16 Some Nutritional Aspects of Olive Oil
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