A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion
This lecture provides an outline of the main goals achieved during three years of research activity. The results show how to ensure the maximum chance of success by matching consumer's needs and preferences. Information about consumer is obtained through preference tests and may be used in a compan...
Bewaard in:
| Hoofdauteur: | |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Consejo Superior de Investigaciones Científicas
1994-04-01
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| Reeks: | Grasas y Aceites |
| Onderwerpen: | |
| Online toegang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/970 |
| Tags: |
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