Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Sahnur Irmak^1* and Özlem Tokusoglu²

¹Olive Research Institute, Bornova, Izmir, Turkey

²Department of Food Engineering, Celal Bayar University, Manisa, Turkey

^*Corresponding Author: Sahnur Irmak, Olive Research Institute, Bornova, Izmir, Turkey, Tel: 2362011000