OLIVE OIL

dc.contributor.author	SU XING, AMANDA WONG
dc.contributor.author	ABDULLAH, AHMAD SHAKANI
dc.date.accessioned	2023-09-11T04:43:14Z
dc.date.available	2023-09-11T04:43:14Z
dc.date.issued	2023-09-11
dc.identifier.uri	http://oer.ums.edu.my/handle/oer_source_files/2370
dc.description.abstract	Olive oil is a superfood with health benefits due to its natural compounds: polyphenols, vitamins A, D, E, and K, monounsaturated fatty acids (MUFA), primarily oleic acid, and omega-3 and omega-6 polyunsaturated fatty acids (PUFA). The four main categories of olive oil are extra virgin, virgin, refined/pomace, and pure oil. Each type varies in qualities, advantages, and uses based on fruit quality, processing methods, and oleic acid content.	en_US
dc.language.iso	en	en_US
dc.title	OLIVE OIL	en_US
dc.type	E-Book	en_US