A STUDY OF SENSORY AND NUTRITIONAL QUALITY OF VIRGIN OLIVE OIL - PRESENTATION OF A EUROPEAN PROJECT OF RESEARCH

Authors
ESPOSITO G PERI C
Citation
G. Esposito et C. Peri, A STUDY OF SENSORY AND NUTRITIONAL QUALITY OF VIRGIN OLIVE OIL - PRESENTATION OF A EUROPEAN PROJECT OF RESEARCH, Grasas y aceites, 45(1-2), 1994, pp. 5-8
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
45
Issue
1-2
Year of publication
1994
Pages
5 - 8
Database
ISI
SICI code
0017-3495(1994)45:1-2<5:ASOSAN>2.0.ZU;2-G
Abstract
The purpose of this paper is to present, in a synthesis, the objective s and means of the FLAIR project on olive oil quality (FLAIR proposal N.-degree. 89041, contract N-degree AGRF - CT91 - 0046). Comments are reported on the scientific assumptions and practical problems that hav e motivated this research. The participants are also presented with th eir roles and tasks in the project.