Cargando…
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 |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex :
Wiley Blackwell,
[2013]
|
| 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 |
|---|---|
| Notas: | Includes index. |
| Descripción Física: | 1 online resource |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781118332504 1118332504 9781118332498 1118332490 9781118332511 1118332512 1118332520 9781118332528 |