Grasas y Aceites, Vol 45, No 1-2 (1994)

A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research


https://doi.org/10.3989/gya.1994.v45.i1-2.962

Giovanni Esposito
Biagini FSD, Italy

Claudio Peri
University of Milan, Italy

Abstract


The purpose of this paper is to present, in a synthesis, the objectives and means of the FLAIR project on olive oil quality (FLAIR proposal N.- 89041, contract N° AGRF - GT91 - 0046). Comments are reported on the scientific assumptions and practical problems that have motivated this research. The participants are also presented with their roles and tasks in the project.

Keywords


FLAIR Project; Nutritional quality; Sensory quality; Virgin olive oil

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