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03169nam a2200673 4500 |
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ocn852958597 |
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OCoLC |
| 005 |
20170124070754.9 |
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m o d |
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cr ||||||||||| |
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130715s2014 enk ob 001 0 eng |
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|a 2013028436
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|a DLC
|b eng
|e rda
|e pn
|c DLC
|d YDX
|d YDXCP
|d N$T
|d DG1
|d CDX
|d OCLCF
|d TXA
|d RECBK
|d E7B
|d STF
|d COO
|d OCLCQ
|d DEBBG
|d LOA
|d GrThAP
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| 019 |
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|a 905746902
|a 960200011
|a 961587021
|a 962728313
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|a 9781118332504
|q (ePub)
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| 020 |
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|a 1118332504
|q (ePub)
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|a 9781118332498
|q (Adobe PDF)
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|a 1118332490
|q (Adobe PDF)
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| 020 |
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|a 9781118332511
|q (electronic bk.)
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| 020 |
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|a 1118332512
|q (electronic bk.)
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|a 1118332520
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|a 9781118332528
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|z 9781118332528
|q (cloth)
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1 |
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|a GBVCP
|b 790210770
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|a NLGGC
|b 370563271
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| 029 |
1 |
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|a NZ1
|b 15500015
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| 029 |
1 |
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|a DEBBG
|b BV043396086
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| 035 |
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|a (OCoLC)852958597
|z (OCoLC)905746902
|z (OCoLC)960200011
|z (OCoLC)961587021
|z (OCoLC)962728313
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|a pcc
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| 050 |
0 |
0 |
|a TP683
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| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
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|a 664/.362
|2 23
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|a MAIN
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| 100 |
1 |
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|a Monteleone, Erminio.
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1 |
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|a Olive oil sensory science /
|c Erminio Monteleone and Susan Langstaff.
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1 |
|a Chichester, West Sussex :
|b Wiley Blackwell,
|c [2013]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
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|a Includes index.
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0 |
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|a Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America.
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|a Print version record and CIP data provided by publisher.
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| 504 |
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|a Includes bibliographical references at the end of each chapters and index.
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| 650 |
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|a Olive oil.
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| 650 |
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|a Olive oil industry.
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| 650 |
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|a Olive oil
|x Analysis.
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| 650 |
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|a Food
|x Sensory evaluation.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food
|x Sensory evaluation.
|2 fast
|0 (OCoLC)fst00930607
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| 650 |
|
7 |
|a Olive oil.
|2 fast
|0 (OCoLC)fst01045502
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| 650 |
|
7 |
|a Olive oil
|x Analysis.
|2 fast
|0 (OCoLC)fst01045503
|
| 650 |
|
7 |
|a Olive oil industry.
|2 fast
|0 (OCoLC)fst01045510
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| 655 |
|
4 |
|a Electronic books.
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| 655 |
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0 |
|a Electronic books.
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| 700 |
1 |
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|a Langstaff, Susan.
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| 776 |
0 |
8 |
|i Print version:
|a Monteleone, Erminio.
|t Olive oil sensory science.
|d Chichester, West Sussex : John Wiley & Sons Inc., [2013]
|z 9781118332528
|w (DLC) 2013024199
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| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118332511
|z Full Text via HEAL-Link
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| 994 |
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|a 92
|b DG1
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