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

Giovanni Esposito; Claudio Peri

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

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

Authors

Giovanni Esposito Biagini FSD
Claudio Peri University of Milan

DOI:

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

Keywords:

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

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.

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Published

1994-04-30

How to Cite

Esposito G, Peri C. A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research. Grasas aceites [Internet]. 1994Apr.30 [cited 2025May1];45(1-2):5-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/962

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Issue

Vol. 45 No. 1-2 (1994)

Section

Monography

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