Esposito, G. and Peri, C. 1994. A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research. Grasas y Aceites. 45, 1-2 (Apr. 1994), 5–8. DOI:https://doi.org/10.3989/gya.1994.v45.i1-2.962.