Open access peer-reviewed chapter

Sensory Analysis of Virgin Olive Oil

By Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi

Submitted: March 10th 2011Reviewed: October 3rd 2011Published: February 1st 2012

DOI: 10.5772/29650

Downloaded: 4163

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi (February 1st 2012). Sensory Analysis of Virgin Olive Oil, Olive Oil - Constituents, Quality, Health Properties and Bioconversions, Boskou Dimitrios, IntechOpen, DOI: 10.5772/29650. Available from:

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