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Olive oil sensory science[electronic...

Langstaff, Susan.

Olive oil sensory science[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664/.362
書名/作者:	Olive oil sensory science/ Erminio 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.
標題:	Olive oil industry.
標題:	Olive oil - Analysis.
標題:	Food - Sensory evaluation.
ISBN:	9781118332504 (ePub)
ISBN:	1118332504 (ePub)
ISBN:	9781118332498 (Adobe PDF)
ISBN:	1118332490 (Adobe PDF)
ISBN:	9781118332511 (electronic bk.)
ISBN:	1118332512 (electronic bk.)
書目註:	Includes bibliographical references at the end of each chapters and index.
內容註:	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.
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118332511

Olive oil sensory science[electronic resource] /
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:

557873
Olive oil.

LC Class. No.: TP683

Dewey Class. No.: 664/.362

Olive oil sensory science[electronic resource] /
LDR:01819cam a2200325 i 4500 001 437504
003 OCoLC
005 20151013060320.0
006 m o d
007 cr |||||||||||
008 160125s2014 enk o 001 0 eng
010 $a 2013028436
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.)
035 $a (OCoLC)852958597 $z (OCoLC)905746902
035 $a ocn852958597
040 $a DLC $b eng $c DLC $d YDX $d YDXCP $d N $d DG1 $d CDX $d OCLCF $d TXA $d RECBK $d E7B $d STF
050 0 0 $a TP683
082 0 0 $a 664/.362 $2 23
100 1 $a Monteleone, Erminio. $3 624067
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 557873
650 0 $a Olive oil industry. $3 554120
650 0 $a Olive oil $x Analysis. $3 624069
650 0 $a Food $x Sensory evaluation. $3 417182
700 1 $a Langstaff, Susan. $3 624068
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118332511

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