Sensory and instrumental assessment of olive oil appearance

E. Pagliarini; C. Rastelli

doi:10.3989/gya.1994.v45.i1-2.972

Sensory and instrumental assessment of olive oil appearance

Authors

E. Pagliarini DISTAM Dipartimento di Scienze e Tecnologie Alimentanri e Microbiologiche University of Milan
C. Rastelli DISTAM Dipartimento di Scienze e Tecnologie Alimentanri e Microbiologiche University of Milan

DOI:

https://doi.org/10.3989/gya.1994.v45.i1-2.972

Keywords:

Appearance, Colour, Extra virgin olive oil, Turbidity

Abstract

No disponible.

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Published

1994-04-30

How to Cite

Pagliarini E, Rastelli C. Sensory and instrumental assessment of olive oil appearance. Grasas aceites [Internet]. 1994Apr.30 [cited 2024Apr.19];45(1-2):62-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/972

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Issue

Vol. 45 No. 1-2 (1994)

Section

NO_Seccion_SI_resumen

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