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ASSESSMENT OF PHYSICO-CHEMICAL, SENSORY AND NUTRITIONAL PARAMETERS IN VIRGIN OLIVE OIL FROM THE NEW GENOTYPE FAVOLOSA (FS17)
ASSESSMENT OF PHYSICO-CHEMICAL, SENSORY AND NUTRITIONAL PARAMETERS IN VIRGIN OLIVE OIL FROM THE NEW GENOTYPE FAVOLOSA (FS17)
2008
A. Ranalli
Lucia Lucera
Stefania Contento
G. Fontanazza
M. Patumi
Keywords:
Food science
Genotype
Sensory system
Biology
olive oil
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