Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences : Olive oil: Quality, composition and health benefits

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Bibliographic Details
Published in:Food research international 2013, Vol.54 (2), p.2091-2094
Main Authors: PREDIERI, Stefano, MEDORO, Chiara, MAGLI, Massimiliano, GATTI, Edoardo, ROTONDI, Annalisa
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0963-9969
1873-7145