the aim of the chapter is to describe in detail the TDS method and to consider further factors to be taken in to account when studying the sensory functionality of extravrigin olive oil
Sensory functionality of extra virgin olive oil / Dinnella Caterina. - STAMPA. - (2014), pp. 171-194. [10.1002/9781118332511.ch7]
Sensory functionality of extra virgin olive oil
DINNELLA, CATERINA
2014
Abstract
the aim of the chapter is to describe in detail the TDS method and to consider further factors to be taken in to account when studying the sensory functionality of extravrigin olive oilFile in questo prodotto:
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