The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities-Reference-Cited by-同舟云学术

The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities

Published:2016-01 Issue: Volume:47 Page:64-68
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Amelio Mauro

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference12 articles.

1. Valutazione organolettica di oli extra vergini di oliva;Camurati;La Rivista Italiana delle Sostanze Grasse,1985

2. COI/T.20/DOC.14/2013. http://www.internationaloliveoil.org/estaticos/view/224-testing-methods Accessed March 2015.

3. COI/T.20/DOC.15/2015. http://www.internationaloliveoil.org/estaticos/view/224-testing-methods Accessed March 2015.

4. COI/T.20/DOC.4,5,6/1987 (no longer available). Last releases at http://www.internationaloliveoil.org/estaticos/view/224-testing-methods Accessed March 2015.

5. COI/T.28/DOC.1/2007. Guidelines for the accreditation of sensory testing laboratories with particular reference to virgin olive oil according to standard, ISO/IEC 17025:2005 http://www.internationaloliveoil.org/estaticos/view/224-testing-methods Accessed March 2015.

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