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 oil
2014
9781118332528
9781118332511
Olive oil sensory science
171
194
Dinnella Caterina
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/833500
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact