Comparison of oils originating from olive fruit by different production systems

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 8, 2010, Pages 865-875

  Pehlivan, Birsen ^a   Yılmaz, Emin ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Comparison; Consumer; Olive oil; Processing; Quality; Sensory

Indexed keywords

IMAGE QUALITY; PROCESSING; SENSORY ANALYSIS;

COMPARISON; CONSUMER; PHENOLICS CONTENT; PROCESSING SYSTEMS; PRODUCTION SYSTEM; QUALITY CRITERIA; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SENSORY;

OLIVE OIL;

EID: 77956576014     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1569-y     Document Type: Article

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