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[null,"1.","Record Nr.",null,"UNINA9910138989203321"]
[null,null,"Autore",null,"Monteleone Erminio"]
[null,null,"Titolo",null,"Olive oil sensory science / / edited by Erminio Monteleone and Susan Langstaff"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, England : , : Wiley Blackwell, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-5231-1099-6"]
[{"$nulls":4},"1-118-33250-4"]
[{"$nulls":4},"1-118-33251-2"]
[{"$nulls":4},"1-118-33249-0"]
[null,null,"Descrizione fisica",null,"1 online resource (405 p.)"]
[null,null,"Disciplina",null,"664/.362"]
[null,null,"Soggetti",null,"Olive oil"]
[{"$nulls":4},"Olive oil industry"]
[{"$nulls":4},"Olive oil - Analysis"]
[{"$nulls":4},"Food - Sensory analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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"]