"Olive Oil Sensory Science" - the new Book written by the best researchers and industry professionals

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Description: 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 sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing.

"Olive Oil Sensory Science" - the new Book written by the best researchers and industry professionals, 4.4 out of 10 based on 7 ratings

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