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Olive Oil Sensory Science.
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benef...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Wiley-Blackwell,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo. |
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| Descripción Física: | 1 online resource |
| ISBN: | 1306168848 9781306168847 9781118332511 9781118332498 1118332490 1118332512 9781118332504 1118332504 9781118332528 1118332520 |