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 , M. Ghavami ² , Z. Piravivanak ³ , E.S. Hosseini ⁴

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.
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.
3 - Assistant Professor of the Department of Food Science and Technology, Standard Research Institute (SRI), Karaj, Iran.
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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