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Glasnik Zaštite Bilja, Vol. 38 No. 4, 2015.

Review article

Good hygiene practice in olive oil production

Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Prehrambeno-tehnološki fakultet Osijek
Drago Šubarić ; Prehrambeno-tehnološki fakultet Osijek
Jurislav Babić ; Prehrambeno-tehnološki fakultet Osijek
Borislav Miličević ; Prehrambeno-tehnološki fakultet Osijek
Antun Jozinović ; Prehrambeno-tehnološki fakultet Osijek
Tena Tarnai

Full text: croatian pdf 88 Kb

page 14-18

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Full text: english pdf 88 Kb

page 18-18

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Abstract

Olive oil production is important food industry sector in Republic of Croatia. To ensure market competitiveness, olive oil has to benotonly safe, but high quality and both are highlyin fluenced by hygiene practices. The article gives short overview of important hygiene aspects, from construction of facilities and hygiene keeping to pest controland personal hygiene. Special attention has to befocused on adequate waste handling.

Keywords

olive oil; good hygiene practice; waste disposal

Hrčak ID:

162431

URI

https://hrcak.srce.hr/162431

Publication date:

21.7.2015.

Article data in other languages: croatian

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