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VIRGIN OLIVE OIL ADULTERATION WITH OTHER EDIBLE OILS: INFLUENCE OF S UBSTITUTION ON PHYSICOCHEMICAL PROPERTIES
Journal of Faculty of Food Engineering
Adulteration is a common practice in the field of virgin olive oil industry because of its greater demand at European and international level. The olive oil represents around of 4% of the edible oil at international level.The aim of this paper is to study the influence of olive oil adulteration by substitution with other types of edible oils (sunflower, corn and groundnut) in different percentages (10%, 20%, 30%, 40% and 50%, respectively). The physicochemical properties studied were: density,fatcat:7x27556btzctpl3bw5kmbejfsa