Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue
Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, althou...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/46350 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/46350 |