The Physics of Olive Oil
Fuente:
arXiv
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| Hauptverfasser: | , |
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| Format: | Preprint |
| Veröffentlicht: |
2025
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| _version_ | 1866908743477755904 |
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| author | Parnovsky, Sergey Varlamov, A. A. |
| author_facet | Parnovsky, Sergey Varlamov, A. A. |
| contents | Olive oil is an integral part of Mediterranean culture, shaped by more than three thousand years of history, rich traditions, evolving technologies, and fundamental physical principles. This article explores the role of physics in the production of olive oil, highlighting how physical laws govern each stage of the process. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2601_00017 |
| institution | arXiv |
| publishDate | 2025 |
| record_format | arxiv |
| spellingShingle | The Physics of Olive Oil Parnovsky, Sergey Varlamov, A. A. Applied Physics Olive oil is an integral part of Mediterranean culture, shaped by more than three thousand years of history, rich traditions, evolving technologies, and fundamental physical principles. This article explores the role of physics in the production of olive oil, highlighting how physical laws govern each stage of the process. |
| title | The Physics of Olive Oil |
| topic | Applied Physics |
| url | https://arxiv.org/abs/2601.00017 |