Open AccessSensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)
Author(s) -
Jacinto Sánchez Casas,
Concepción de Miguel Gordillo,
Emilio Osorio Bueno,
Julia Marín Expósito,
Lourdes Gallardo González,
Manuel Martínez Cano
Publication year - 2006
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2006.v57.i3.54
Subject(s) - ripeness , olive oil , mathematics , horticulture , sensory analysis , food science , ripening , statistics , chemistry , biology