Sensory profiling: a method for describing the sensory characteristics of virgin olive oil
Sensory profiling is an objective, descriptive technique which uses a panel of trained assessors. It was used at Campden to differentiate olive oil which differed in terms of the country of origin, variety, ripeness and extraction techniques. The data were related to similar results from the Nether...
保存先:
| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Consejo Superior de Investigaciones Científicas
1994-04-01
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| シリーズ: | Grasas y Aceites |
| 主題: | |
| オンライン･アクセス: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/965 |
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