Etude et qualitative des huiles d’olive de la région de DJAAFRA

dc.contributor.author	AOUKLI MANEL, NORELDJIHANE
dc.contributor.author	CHETTOUHE SOUAD
dc.date.accessioned	2019-11-11T09:08:33Z
dc.date.available	2019-11-11T09:08:33Z
dc.date.issued	2019
dc.identifier.uri	http://dspace.univ-bba.dz:80/xmlui/handle/123456789/106
dc.description	Mémoire Master	en_US
dc.description.abstract	Our work consists of characterizing the quality of olive oils consumed in the region of DJAAFRA (BORDJ BOU ARRERIDJ) and also a classification of these olive oils according to international standards. New samples have been collected at the level of the region "DJAAFRA" and were analyzed by physicochemical tests including: free acidity, peroxide value, measurement of standard UV absorption values (K232, K270). The results obtained show that these oils are of very poor quality ranging from running to lampante. This degradation can be explained by the influence of several factors namely the type of picking, the quality of olives, the transport of olives, pressing processes,	en_US
dc.language.iso	fr	en_US
dc.relation.ispartofseries	M/M;428
dc.title	Etude et qualitative des huiles d’olive de la région de DJAAFRA	en_US
dc.type	Thesis	en_US