The analysis of some characteristics of packaged olive oils sold on the retail market revealed a diversified situation: quality productions exist side by side with lower-quality olive oils. These latter have been downgraded to the “virgin olive oil” category, because of their non compliance with the chemical and physical legal parameters and/or of evident organoleptic defects.
Product characteristics of packaged extra virgin olive oils: a survey
CAPPELLETTI, GIULIO MARIO
2006-01-01
Abstract
The analysis of some characteristics of packaged olive oils sold on the retail market revealed a diversified situation: quality productions exist side by side with lower-quality olive oils. These latter have been downgraded to the “virgin olive oil” category, because of their non compliance with the chemical and physical legal parameters and/or of evident organoleptic defects.File in questo prodotto:
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