Food and Nutrition Sciences

Vol.4 No.10(2013), Paper ID 37230, 9 pages

DOI:10.4236/fns.2013.410138

 

Virgin Olive Oil Acceptability in Emerging Olive Oil-Producing Countries

 

Adriana Gámbaro, Ana Claudia Ellis, Laura Raggio

 

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.

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