000			01727cab a2200289Ia 45 0
001			u200106
003			SIRSI
008			120510s2004 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V29 No1 22
100	1		_aShahat , M.
240	1	0	_aMansoura University journal of agricultural sciences, 2004 v. 29 (1) _h[electronic resource].
245	1	0	_aPhysical and chemical characteristics of Egyptian olive oil and its blend with some vegetable oils _h[electronic resource].
246	1	5	_aالصفات الفيزيقية والكيماوية لزيت الزيتون المصرى ومخاليطه مع بعض الزيوت النباتية.
300			_ap.289-298
504			_aIncludes references.
520			_aPhysical and chemical indices of local virgin olive oil versus refined olive oil were estimated. Moreover,some consumer-available vegetable oils of sunflower and com seeds, individually and their blended oils with olive oil were investigated. Data were compared with the recommendation of standard methods for olive analysis given by FAOIWHO Food Programmer and Codex Alimentarius Commission. Data indicated that the crude oil content was 59% in the local olive fruit (on dry basis). The virgin oil have exhibited higher free fatty acids (FFA) and relatively lower oleic acid, However,
546			_aSummary in Arabic.
650		0	_aVegetable oils.
650		0	_aOilseed plants.
650		0	_aOlive oil _xHealth aspects.
700	1		_aSamiha M. EI-Sayed
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2004.v.29(1) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2004/MUJAS/2904/1/289.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c52694 _d52694