Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

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URI: https://hdl.handle.net/10481/110534
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Author
Ortega Gavilán, Fidel; Valverde Som, Lucía; Rodríguez García, Francisco P.; Cuadros Rodríguez, Luis; Bagur González, María Gracia
Materia
Homogeneity assessment
 
Reference materials
 
Sensory analysis
 
Virgin olive oil
 
Instrumental chromatographic analysis
 
Date
2020-04-03
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Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License
Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License