Sensory Properties of Californian and Imported Extra Virgin Olive Oils
Article first published online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages S170–S176, April 2011
How to Cite
Delgado, C. and Guinard, J.-X. (2011), Sensory Properties of Californian and Imported Extra Virgin Olive Oils. Journal of Food Science, 76: S170–S176. doi: 10.1111/j.1750-3841.2011.02040.x
- Issue published online: 6 APR 2011
- Article first published online: 6 APR 2011
- MS 20100355 Submitted 3/31/2010, Accepted 12/14/2010.
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