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The olive plant has served as a source of food and even healing for thousands of years, especially in the Mediterranean Basin. It is also the source of livelihood for many people in the countries surrounding the Mediterranean Sea. This book highlights the importance of olives with chapters addressing olive fertilization, production, management, harvesting, and enrichment.
Management of Olive Tree Fertilization in Morocco
The Olive Tree: A Symbol
Optimization of the Olive Production Chain through Optical Techniques and Development of New Cost-Effective Optical Systems Inspired by Agriculture 4.0
Incorporation of Trigonella Foenum-Graecum Seed Powder in Nitrite-Free Meat Emulsion Systems with Olive Oil: Effects on Color Stability
Sensory Evaluation of EVOO: Do Different Test Locations Have a Relevant Impact on Data Quality?
Table Olives: Toward Mechanical Harvesting
Olive Oil: Extraction Technology, Chemical Composition, and Enrichment Using Natural Additives
Harmony (QHV): Practical Experiences with an Additional Sensory Criterion for the Quality Assessment of the Grade “Extra Virgin Olive Oil”
The Effect of Olive Leaf Extract on Systolic and Diastolic Blood Pressure in Adults: A Systemic Review and Meta-Analysis