Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions

Subject Areas : food microbiology

M.  Homapour ¹ (Ph. D. Student of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Ghavami ² (Professor of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Z.  Piravivanak ³ (Assistant Professor of the Department of Food Science and Technology, Standard Research Institute (SRI), Karaj, Iran.)
E.S.  Hosseini ⁴ (Associate Professor of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2015-10-09 Accepted : 2015-12-14 Published : 2016-01-01

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