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The Extra-Virgin Olive Oil Handbook by Claudio Peri: New
US $240.45
ApproximatelyRM 1,011.09
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
Last one1 sold
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Located in: Sparks, Nevada, United States
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Estimated between Thu, 26 Sep and Tue, 1 Oct to 43230
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eBay item number:283475648116
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- The Extra-Virgin Olive Oil Handbook
- Publication Date
- 2014-04-11
- ISBN
- 1118460456
- Subject Area
- Technology & Engineering
- Publication Name
- Extra-Virgin Olive Oil Handbook
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 9.9 in
- Subject
- Food Science
- Publication Year
- 2014
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.9 in
- Item Weight
- 31.1 Oz
- Item Width
- 6.9 in
- Number of Pages
- 384 Pages
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118460456
ISBN-13
9781118460450
eBay Product ID (ePID)
205614809
Product Key Features
Number of Pages
384 Pages
Publication Name
Extra-Virgin Olive Oil Handbook
Language
English
Subject
Food Science
Publication Year
2014
Type
Textbook
Subject Area
Technology & Engineering
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
31.1 Oz
Item Length
9.9 in
Item Width
6.9 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
TitleLeading
The
Illustrated
Yes
Dewey Decimal
664.362
Synopsis
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils., According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment excellent extra virgin olive oils is increasingly attracting the attention of the market and earning consumers preference. The Extra Virgin Olive Oil Handbook provides a complete account of olive oil s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way., According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil's sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment - excellent extra virgin olive oils - is increasingly attracting the attention of the market and earning consumers' preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil's composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.
LC Classification Number
HD9490.5.O462
Item description from the seller
Seller feedback (473,667)
- u***_ (61)- Feedback left by buyer.Past monthVerified purchaseShipped as promised. Arrived on time. Haven't watched yet, no reason to believe it's not perfect.
- t***r (76)- Feedback left by buyer.Past monthVerified purchaseGood seller, fast shipping
- t***7 (312)- Feedback left by buyer.Past monthVerified purchaseA Great CD at a great price. However I would refrain from the type of packaging used as the jewel case was in pieces but the CD was intact. My experience with receiving CD's is quite substantial. The ones that survive are wedged between two pieces of cardboard wrapped by tape and put in a white bubble Shipping pack the size of the CD. I've yet to have one delivered broken. I'd pay the extra cost for it myself just because of the cost to me replacing the CD Jewel Case. They're not cheap. Stan
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