The Extra-Virgin Olive Oil 🛢️ Handbook
👓 Claudio PeriThe Extra-Virgin Olive Oil 🛢️ Handbook
✅ According to European 🏤 legislation, extra virgin is the top 🔝 grade of olive oils 🛢️. It has a superior level 🎚️ of health properties and ➕ flavour compared to virgin and ➕ refined olive oils 🛢️. Mediterranean countries still produce more than 8️⃣5️⃣% of olive oil 🛢️ globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin olive 🛢️ has led to 🆕 cultivation ➕ production in other areas of the 🗺️, including California, 🇦🇺, 🇨🇳, ⬇️ 🌍️ ➕ ⬇️ 🇺🇸. At the same ⏱️, olive oil’s sensory properties ➕ health benefits are increasingly attracting the attention ➕ interest of nutritionists, 🍽️ processors, manufacturers ➕ 🍽️ services. Progress ➕ innovation in olive cultivation, harvesting ➕ milling technologies as well as in 🛢️ handling, storage ➕ selling conditions 🛠️ it possible to achieve even higher quality 🎚️ than those stipulated for extra virgin 🛢️. As a consequence, a new 🆕 segment – excellent extra virgin olive oils 🛢️ – is increasingly attracting the attention of the market and ➕ earning consumers’ preference. The Extra-Virgin Olive Oil 🛢️ Handbook provides a complete account of olive oil’s composition, health properties, quality, and ➕ the legal standards surrounding its production. The book 📚️ is divided into convenient sections focusing on extra virgin olive oil 🛢️ as a product, the process by which it is made 🛠️, and ➕ the process control 🎛️ system through which its quality is assured. An appendix presents 🎁 a series of tables and ➕ graphs 📈 with useful data, including conversion factors, and ➕ the chemical and ➕ physical characteristics of olive oil 🛢️. This book 📚️ is aimed at people 👥 involved in the industrial 👨🏭️ production as well as in the marketing and ➕ use of extra virgin olive oil 🛢️ who are looking 👀 for practical information ℹ️, which avoids overly academic 🎓️ language, but which is still scientifically and ➕ technically sound 🔉. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil 🛢️ chain ⛓️ in making 🛠️ the most appropriate decisions about product quality and ➕ operating conditions in the production and ➕ distribution processes. To these groups, the most important questions ❓️ are practical ones 1️⃣ of why ❓️, how, how often, how much will it cost, and ➕ so on. The Extra-Virgin Olive Oil 🛢️ Handbook will provide the right ➡️ answers to these key 🔑 practical considerations, in a simple, clear yet precise and ➕ up ⬆️-to-date 📅 way.
Также:
Tappan Wentworth «Report of the Hoosac Tunnel and ➕ Troy and ➕ Greenfield Railroad, by the Joint Standing ⬆️👤 Committee of 1️⃣8️⃣6️⃣6️⃣»David ✡️ Kirkpatrick «Facebook: sotsiaalvõrgustiku efekt»
Wushow Chou «Fast ☄️⏱️-Tracking Your Career. Soft 🍦 Skills 🤹 for Engineering 👨🔬 and ➕ IT Professionals»
Миша Королев «Во что поиграть на iOS?»
Отсутствует «Ремонт и Сервис электронной техники № 0️⃣2️⃣/2️⃣0️⃣1️⃣2️⃣»