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Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil.

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Title: Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil.
Authors: García-Pizarro, Angel1,2 (AUTHOR) angel.garcia@urv.cat, Romero, Agustí2 (AUTHOR) agusti.romero@irta.cat, Martí, Esteve2 (AUTHOR) antonia.ninot@irta.cat, Hermoso, Juan F.2 (AUTHOR), Ninot, Antonia2 (AUTHOR), Aceña, Laura1 (AUTHOR) laura.acena@urv.cat, Mestres, Montserrat1 (AUTHOR) montserrat.mestres@urv.cat
Source: Agronomy. Oct2024, Vol. 14 Issue 10, p2218. 14p.
Database: Academic Search Ultimate
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ISSN:20734395
DOI:10.3390/agronomy14102218