Sensory Evaluation Laboratory, Food Science and Technology Department, School of Chemistry, Universidad de la República, Montevideo, Uruguay.
Sensory Evaluation Laboratory, Food Science and Technology Department, School of Chemistry, Universidad de la República, Montevideo, Uruguay.
Sensory Evaluation Laboratory, Food Science and Technology Department, School of Chemistry, Universidad de la República, Montevideo, Uruguay.
Copyright © 2013 Adriana Gámbaro, Ana Claudia Ellis, Laura Raggio et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Gámbaro, A. Ellis and L. Raggio, "Virgin Olive Oil Acceptability in Emerging Olive Oil-Producing Countries,"
Food and Nutrition Sciences, Vol. 4 No. 10, 2013, pp. 1060-1068. doi:
10.4236/fns.2013.410138.