El aceite de olivas : su extracción, clarificación, depuración, conservación…

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About this eBook

Author Bizzarri, Alessandro
Translator Pequeño, Diego
Uniform Title L'olio d'oliva. Spanish
Title El aceite de olivas : su extracción, clarificación, depuración, conservación y envases para su exportación, decoloración y medios propuestos para quitarle la rancidez
Credits Produced by Chuck Greif, Biblioteca digital hispánica and
the Online Distributed Proofreading Team at
http://www.pgdp.net
Summary "El aceite de olivas: su extracción, clarificación, depuración, conservación…" by Dr. Alejandro Bizzarri is a scientific publication written in the late 19th century. The book delves into the various processes involved in olive oil production, emphasizing the methods of extraction, clarification, preservation, and packaging for export. It serves as both an instructional guide and a plea for the modernization of olive oil practices in Italy and Spain, urging producers to adopt more meticulous techniques to enhance the quality of their oils. The opening of the text introduces the author's motivation for writing, highlighting the advancements made in Italy regarding olive oil production, and the need for Spain to follow suit. It outlines the structure of the work, which is divided into three parts: a translation of Bizzarri's observations, practical recommendations for oil production, and a collection of statistics related to the olive oil trade. The initial pages set the stage for a thorough exploration of the olive oil industry, urging Spanish producers to abandon outdated methods for improved practices that would secure their market position. (This is an automatically generated summary.)
Language Spanish
LoC Class TP: Technology: Chemical technology
Subject Olive oil
Category Text
EBook-No. 41842
Release Date
Most Recently Updated Jan 25, 2021
Copyright Status Public domain in the USA.
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