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Characterization: Mathematical Procedures for Chemical Analysis

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Handbook of Olive Oil

Abstract

Recent studies point out the consumption of Baetican (Andalusian) olive oil in Germania (Germany) during the last centuries of the Roman Empire (Remesal-Rodríguez 1997). In fact, it has been possible to determine the regions of Baetica and the producers who sent olive oil to Germania at any given time. This research highlights not only economic relations inside the Roman Empire, or how the entire people of Germania became accustomed to eating this product, but also the importance of emphasizing distinctive properties. This means, in other words, the great importance of characterization.

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  1. Ramón Aparicio
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Aparicio, R. (2000). Characterization: Mathematical Procedures for Chemical Analysis. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_10

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