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Olive oil sensory science

Langstaff, Susan.

Olive oil sensory science

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Olive oil sensory scienceErminio Monteleone and Susan Langstaff.
作者:	Monteleone, Erminio.
其他作者:	Langstaff, Susan.
出版者:	Chichester, West Sussex :Wiley Blackwell,2014.
面頁冊數:	1 online resource.
標題:	Olive oil.
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118332511
ISBN:	9781118332504 (ePub)

Olive oil sensory science
Monteleone, Erminio.

Olive oil sensory science[electronic resource] /Erminio Monteleone and Susan Langstaff. - Chichester, West Sussex :Wiley Blackwell,2014. - 1 online resource.

Includes bibliographical references at the end of each chapters and index.

Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America.

ISBN: 9781118332504 (ePub)

LCCN: 2013028436Subjects--Topical Terms:

303043
Olive oil.

LC Class. No.: TP683

Dewey Class. No.: 664/.362

Olive oil sensory science
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020 $a 9781118332504 (ePub)
020 $a 1118332504 (ePub)
020 $a 9781118332498 (Adobe PDF)
020 $a 1118332490 (Adobe PDF)
020 $z 9781118332528 (cloth)
020 $a 9781118332511 (electronic bk.)
020 $a 1118332512 (electronic bk.)
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100 1 $a Monteleone, Erminio. $3 722440
245 1 0 $a Olive oil sensory science $h [electronic resource] / $c Erminio Monteleone and Susan Langstaff.
260 $a Chichester, West Sussex : $b Wiley Blackwell, $c 2014.
300 $a 1 online resource.
504 $a Includes bibliographical references at the end of each chapters and index.
505 0 $a Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America.
588 $a Description based on print version record and CIP data provided by publisher.
650 0 $a Olive oil. $3 303043
650 0 $a Olive oil industry. $3 646860
650 0 $a Olive oil $x Analysis. $3 722442
650 0 $a Food $x Sensory evaluation. $3 301507
700 1 $a Langstaff, Susan. $3 722441
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118332511