CHARACTERISTICS OF SOME OLIVE VARIETIES DURING GROWTH AND MATURITY
Three varieties of olive (Bashike, Munzanillo, and Dugal) were used to study the changes in oil and fatty acids during growth and maturity . The oil was extracted at the end of growth period and stored at room temperature to study some of its quality properties, also to find prediction equation for...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2005-12-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_34787_d679b665a9bfb434d79996a2c303006d.pdf |
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