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publicationDate 2012-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2012160226-A1
titleOfInvention Method for preventing total or partial crystallization of olive oil during storage at low temperature
abstract The invention relates to a method for preventing the total or partial crystallization of olive oil during storage at low temperature, while retaining the physical/chemical and sensory properties, which includes the application of ultrasonic energy to said olive oil. The invention also relates to the olive oil obtained from said method.
priorityDate 2011-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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