Olive oil sensory science için kapak resmi
Başlık:
Olive oil sensory science
Yazar:
Langstaff, Susan.
ISBN:
9781118332528
Fiziksel Tanımlama:
xx, 367 pages : illustrations, color maps ; 25 cm.
İçerik:
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.
Özet:
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in new markets outside the Mediterranean region.
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Library
Materyal Türü
Demirbaş
Yer Numarası
Durumu / Lokasyon / İade Tarihi
Arıyor...
Kitap EKOBKN0000460 664.362 OLI 2013
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