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Journal description
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Details for article 10 of 11 found articles
| Title: |
The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities |
| Author: |
Amelio, Mauro |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 47 (2016) nr. C pages 5 p. |
| Year: |
2016 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 11 found articles
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