{"id":{"repo_id":"greece","oai_identifier":"oai:10442/1759"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/1759","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΜΕΛΕΤΗ ΤΗΣ ΟΞΕΙΔΩΤΙΚΗΣ ΣΤΑΘΕΡΟΤΗΤΑΣ ΤΟΥ ΕΛΛΗΝΙΚΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ ΚΑΙ Η ΣΗΜΑΣΙΑ ΤΗΣ ΣΤΗ ΔΙΑΜΟΡΦΩΣΗ ΤΗΣ ΕΜΠΟΡΙΚΗΣ ΑΞΙΑΣ ΤΟΥ ΠΡΟΙΟΝΤΟΣ","abstract":"A NEW, SIMPLE AND FAST METHOD FOR MEASURING THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING CHEMICAL AND STATISTICAL METHODS. FIGURES AND TABLES ARE INCLUDED FOR CONSUMPTION, PRODUCTION, IMPORTATIONS AND EXPORTATIONS OF OLIVE OIL FOR GREECE, E.E.C AND OTHER COUNTRIES OF THE WORLD.","abstract_html":"A NEW, SIMPLE AND FAST METHOD FOR MEASURING THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING CHEMICAL AND STATISTICAL METHODS. FIGURES AND TABLES ARE INCLUDED FOR CONSUMPTION, PRODUCTION, IMPORTATIONS AND EXPORTATIONS OF OLIVE OIL FOR GREECE, E.E.C AND OTHER COUNTRIES OF THE WORLD.","abstract_has_math":false,"creators":["Νίννη-Σπανού, Βασιλεία"],"institution":"Οικονομικό Πανεπιστήμιο Αθηνών","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-24T02:25:05Z","subjects":["Autoxidation","Consumption","Correlation coefficients","IMPORTATIONS-EXPORTATIONS","INDUCTION PERIOD","Marketing","MARKETING ΕΛΑΙΟΛΑΔΟΥ","PEROXIDES","Production","Thin layer chromatography","VIRGIN OLIVE OIL","ΑΥΤΟΟΞΕΙΔΩΣΗ","ΕΙΣΑΓΩΓΙΚΟ-ΕΞΑΓΩΓΙΚΟ ΕΜΠΟΡΙΟ ΕΛΑΙΟΛΑΔΟΥ","ΚΑΤΑΝΑΛΩΣΗ ΕΛΑΙΟΛΑΔΟΥ","Οξειδωτική σταθερότητα","ΠΑΡΑΓΩΓΗ ΕΛΑΙΟΛΑΔΟΥ","Παρθένο ελαιόλαδο","ΣΥΣΧΕΤΙΣΗ ΧΗΜΙΚΩΝ ΣΤΑΘΕΡΩΝ ΕΛΑΙΟΛΑΔΟΥ","ΥΠΕΡΟΞΕΙΔΙΑ","ΧΡΩΜΑΤΟΓΡΑΦΙΑΛΕΠΤΗΣ ΣΤΙΒΑΔΑΣ","Social Sciences","Economics and Business","Κοινωνικές Επιστήμες","Οικονομικά και Επιχειρήσεις"],"languages":["gre"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/1759"],"render_values":[{"text":"10.12681/eadd/1759","href":"https://doi.org/10.12681/eadd/1759","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/1759","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Νίννη-Σπανού, Βασιλεία"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1988"]},{"key":"dc:publisher","label":"Institution","values":["Οικονομικό Πανεπιστήμιο Αθηνών","Athens University Economics and Business (AUEB)"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Autoxidation","Consumption","Correlation coefficients","IMPORTATIONS-EXPORTATIONS","INDUCTION PERIOD","Marketing","MARKETING ΕΛΑΙΟΛΑΔΟΥ","PEROXIDES","Production","Thin layer chromatography","VIRGIN OLIVE OIL","ΑΥΤΟΟΞΕΙΔΩΣΗ","ΕΙΣΑΓΩΓΙΚΟ-ΕΞΑΓΩΓΙΚΟ ΕΜΠΟΡΙΟ ΕΛΑΙΟΛΑΔΟΥ","ΚΑΤΑΝΑΛΩΣΗ ΕΛΑΙΟΛΑΔΟΥ","Οξειδωτική σταθερότητα","ΠΑΡΑΓΩΓΗ ΕΛΑΙΟΛΑΔΟΥ","Παρθένο ελαιόλαδο","ΣΥΣΧΕΤΙΣΗ ΧΗΜΙΚΩΝ ΣΤΑΘΕΡΩΝ ΕΛΑΙΟΛΑΔΟΥ","ΥΠΕΡΟΞΕΙΔΙΑ","ΧΡΩΜΑΤΟΓΡΑΦΙΑΛΕΠΤΗΣ ΣΤΙΒΑΔΑΣ","Social Sciences","Economics and Business","Κοινωνικές Επιστήμες","Οικονομικά και Επιχειρήσεις"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["gre"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/1759","http://hdl.handle.net/10442/hedi/1759"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["A NEW, SIMPLE AND FAST METHOD FOR MEASURING THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING CHEMICAL AND STATISTICAL METHODS. FIGURES AND TABLES ARE INCLUDED FOR CONSUMPTION, PRODUCTION, IMPORTATIONS AND EXPORTATIONS OF OLIVE OIL FOR GREECE, E.E.C AND OTHER COUNTRIES OF THE WORLD.","ΠΡΟΤΕΙΝΕΤΑΙ ΜΙΑ ΝΕΑ, ΓΡΗΓΟΡΗ ΚΑΙ ΑΠΛΗ ΜΕΘΟΔΟΣ ΠΡΟΒΛΕΨΗΣ ΤΗΣ ΟΞΕΙΔΩΤΙΚΗΣ ΣΤΑΘΕΡΟΤΗΤΑΣ ΤΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ, ΠΟΥ ΣΤΗΡΙΖΕΤΑΙ ΣΕ ΧΗΜΙΚΕΣ ΚΑΙ ΣΤΑΤΙΣΤΙΚΕΣ ΜΕΘΟΔΟΥΣ. ΥΠΑΡΧΟΥΝ ΣΤΑΤΙΣΤΙΚΑ ΣΤΟΙΧΕΙΑ ΠΑΡΑΓΩΓΗΣ, ΚΑΤΑΝΑΛΩΣΗΣ ΕΙΣΑΓΩΓΙΚΟΥ ΚΑΙ ΕΞΑΓΩΓΙΚΟΥ ΕΜΠΟΡΙΟΥ ΤΟΥ ΕΛΑΙΟΛΑΔΟΥ ΓΙΑ ΤΗΝ ΕΛΛΑΔΑ, ΤΗΝ ΕΟΚ ΚΑΙ ΤΙΣ ΑΛΛΕΣ ΧΩΡΕΣ ΤΟΥ ΚΟΣΜΟΥ . ΓΙΝΕΤΑΙ ΑΚΟΜΗ ΜΙΑ ΑΝΑΦΟΡΑ ΣΤΟ MARKETING ΤΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ ."]},{"key":"dc:title","label":"Title","values":["ΜΕΛΕΤΗ ΤΗΣ ΟΞΕΙΔΩΤΙΚΗΣ ΣΤΑΘΕΡΟΤΗΤΑΣ ΤΟΥ ΕΛΛΗΝΙΚΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ ΚΑΙ Η ΣΗΜΑΣΙΑ ΤΗΣ ΣΤΗ ΔΙΑΜΟΡΦΩΣΗ ΤΗΣ ΕΜΠΟΡΙΚΗΣ ΑΞΙΑΣ ΤΟΥ ΠΡΟΙΟΝΤΟΣ","THE INDUCTION PERIOD OF VIRGIN OLIVE OIL AND ITS IMPORTANCE IN THE FORMATION OFTHE COMMERICIAL VALUE OF OLIVE OIL"]}]}],"canonical_facts":{"dc:creator":["Νίννη-Σπανού, Βασιλεία"],"dc:date":["1988"],"dc:description":["A NEW, SIMPLE AND FAST METHOD FOR MEASURING THE OXIDATIVE STABILITY OF VIRGIN OLIVE OIL BY USING CHEMICAL AND STATISTICAL METHODS. FIGURES AND TABLES ARE INCLUDED FOR CONSUMPTION, PRODUCTION, IMPORTATIONS AND EXPORTATIONS OF OLIVE OIL FOR GREECE, E.E.C AND OTHER COUNTRIES OF THE WORLD.","ΠΡΟΤΕΙΝΕΤΑΙ ΜΙΑ ΝΕΑ, ΓΡΗΓΟΡΗ ΚΑΙ ΑΠΛΗ ΜΕΘΟΔΟΣ ΠΡΟΒΛΕΨΗΣ ΤΗΣ ΟΞΕΙΔΩΤΙΚΗΣ ΣΤΑΘΕΡΟΤΗΤΑΣ ΤΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ, ΠΟΥ ΣΤΗΡΙΖΕΤΑΙ ΣΕ ΧΗΜΙΚΕΣ ΚΑΙ ΣΤΑΤΙΣΤΙΚΕΣ ΜΕΘΟΔΟΥΣ. ΥΠΑΡΧΟΥΝ ΣΤΑΤΙΣΤΙΚΑ ΣΤΟΙΧΕΙΑ ΠΑΡΑΓΩΓΗΣ, ΚΑΤΑΝΑΛΩΣΗΣ ΕΙΣΑΓΩΓΙΚΟΥ ΚΑΙ ΕΞΑΓΩΓΙΚΟΥ ΕΜΠΟΡΙΟΥ ΤΟΥ ΕΛΑΙΟΛΑΔΟΥ ΓΙΑ ΤΗΝ ΕΛΛΑΔΑ, ΤΗΝ ΕΟΚ ΚΑΙ ΤΙΣ ΑΛΛΕΣ ΧΩΡΕΣ ΤΟΥ ΚΟΣΜΟΥ . ΓΙΝΕΤΑΙ ΑΚΟΜΗ ΜΙΑ ΑΝΑΦΟΡΑ ΣΤΟ MARKETING ΤΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ ."],"dc:identifier":["10.12681/eadd/1759","http://hdl.handle.net/10442/hedi/1759"],"dc:language":["gre"],"dc:publisher":["Οικονομικό Πανεπιστήμιο Αθηνών","Athens University Economics and Business (AUEB)"],"dc:subject":["Autoxidation","Consumption","Correlation coefficients","IMPORTATIONS-EXPORTATIONS","INDUCTION PERIOD","Marketing","MARKETING ΕΛΑΙΟΛΑΔΟΥ","PEROXIDES","Production","Thin layer chromatography","VIRGIN OLIVE OIL","ΑΥΤΟΟΞΕΙΔΩΣΗ","ΕΙΣΑΓΩΓΙΚΟ-ΕΞΑΓΩΓΙΚΟ ΕΜΠΟΡΙΟ ΕΛΑΙΟΛΑΔΟΥ","ΚΑΤΑΝΑΛΩΣΗ ΕΛΑΙΟΛΑΔΟΥ","Οξειδωτική σταθερότητα","ΠΑΡΑΓΩΓΗ ΕΛΑΙΟΛΑΔΟΥ","Παρθένο ελαιόλαδο","ΣΥΣΧΕΤΙΣΗ ΧΗΜΙΚΩΝ ΣΤΑΘΕΡΩΝ ΕΛΑΙΟΛΑΔΟΥ","ΥΠΕΡΟΞΕΙΔΙΑ","ΧΡΩΜΑΤΟΓΡΑΦΙΑΛΕΠΤΗΣ ΣΤΙΒΑΔΑΣ","Social Sciences","Economics and Business","Κοινωνικές Επιστήμες","Οικονομικά και Επιχειρήσεις"],"dc:title":["ΜΕΛΕΤΗ ΤΗΣ ΟΞΕΙΔΩΤΙΚΗΣ ΣΤΑΘΕΡΟΤΗΤΑΣ ΤΟΥ ΕΛΛΗΝΙΚΟΥ ΠΑΡΘΕΝΟΥ ΕΛΑΙΟΛΑΔΟΥ ΚΑΙ Η ΣΗΜΑΣΙΑ ΤΗΣ ΣΤΗ ΔΙΑΜΟΡΦΩΣΗ ΤΗΣ ΕΜΠΟΡΙΚΗΣ ΑΞΙΑΣ ΤΟΥ ΠΡΟΙΟΝΤΟΣ","THE INDUCTION PERIOD OF VIRGIN OLIVE OIL AND ITS IMPORTANCE IN THE FORMATION OFTHE COMMERICIAL VALUE OF OLIVE OIL"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:25:05Z"}