Evaluation of the "Harmony Value": A Sensory Method to Discriminate the Quality Range within the Category of EVOO
Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance are depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015, there exist different quality categories for olive oil, namely extra virgin, virgin a...
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Main Authors: | Bongartz, Annette (Author), Popp, Martin (Author), Schneller, Reinhard (Author), Oberg, Dieter (Author) |
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Format: | Ebooks |
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IntechOpen,
2016-10-26.
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Subjects: | |
Online Access: | Get Online |
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