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Olive oil excels by its nutritional and medicinal benefits. It can be consumed without any treatment. However, its quality can be altered by inadequate storage conditions or if it is mixed with other kinds of oils. The objective of this work is to demonstrate the ability of ultrasonic methods to characterize and control olive oil quality. By using of a transducer of 2.25 MHz nominal frequency, in pulse echo mode, ultrasonic parameters, such as propagation velocity and attenuation, have beendoi:10.1016/j.phpro.2015.08.226 fatcat:vh54mvqmgzho7hca62pmhu3msi