Sensory and chemical properties of extra virgin olive oils produced in two different Italian regions: Tuscany and Emilia-Romagna

Journal of Food, Agriculture and Environment

Volumn 6, Issue 1, 2008, Pages 71-77

  Rotondi, Annalisa ^a   Fabbri, Andrea ^b   Ganino, Tommaso ^b  

^a CNR   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Micrometeorological conditions; Olive cultivar; Olive oil quality; Ripening index (RI); Sensory analysis

Indexed keywords

EMILIA;

EID: 52949101760     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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