Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality

Food Research International

Volumn 66, Issue , 2014, Pages 332-343

  Bajoub, Aadil ^a,c   Carrasco Pancorbo, Alegría ^a   Ajal, El Amine ^c   Beltrán Maza, Gabriel ^b   Fernández Gutiérrez, Alberto ^a   Ouazzani, Noureddine ^c  

^a UNIVERSITY OF GRANADA   (Spain)

^b NATIONAL SCHOOL OF AGRICULTURE   (Morocco)

^c IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Olive oil composition; Physicochemical and sensorial quality; Protected designations of origin; Virgin olive oil

Indexed keywords

OIL COMPOSITION; PROTECTED DESIGNATION OF ORIGINS; PROTECTED DESIGNATIONS OF ORIGIN; SENSORIAL QUALITIES; VIRGIN OLIVE OIL;

EID: 84908271446     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.09.021     Document Type: Article

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