Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis-Reference-Cited by-同舟云学术

Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

Author:

Bendini Alessandra¹,Barbieri Sara¹,Valli Enrico¹,Buchecker Kirsten²,Canavari Maurizio³,Toschi Tullia Gallina¹

Affiliation:

1. Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum‐Università di Bologna, Cesena (FC), Italy

2. Sensoriklabor Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. TTZ, Bremerhaven, Germany

3. Dipartimento di Economia e Ingegneria Agrarie, Alma Mater Studiorum‐Università di Bologna v.le Fanin 50, Bologna, Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference23 articles.

1. Chemical and commercial characteristics of pressed sunflower seed oils;De Leonardis A.;Ital. Food Technol.,2001

4. Codex standards for named vegetable oils CODEX‐STAN 210 (Amended 2003 2005).

5. Sensory analysis of olive oil method for the organoleptic assessment of virgin olive oil. COI/T. 20/Doc. No 15/Rev. 2 September2007.

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