The use of ultraviolet rays to preserve fermented green olives and its effects on chemical properties of its extracted oil
By: al-Anbari, Iman Hamid; Ali, Taghrid Ibrahim. Iraq Journal of Market Research and Consumer Protection. Vol. 14, no. 1 (2022), pp.101-107, 7 p.
Subjects: Chemical properties; Food products; Olive oil; Ultraviolet radiation