The objectives of the work developed during the second year of the PhD thesis were: i) investigate the EVOO perceptions among consumers in Emilia Romagna region (Italy) using a central location consumer test realized in blind conditions; ii) study the relationship between consumer preference and sensory evaluation carried out by a trained panel.
Barbieri, S., Bendini, A. (2014). Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence. Bari : Bari University Press.
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence
BARBIERI, SARA;BENDINI, ALESSANDRA
2014
Abstract
The objectives of the work developed during the second year of the PhD thesis were: i) investigate the EVOO perceptions among consumers in Emilia Romagna region (Italy) using a central location consumer test realized in blind conditions; ii) study the relationship between consumer preference and sensory evaluation carried out by a trained panel.File in questo prodotto:
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