rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Olive oil sensory science
  name:
    name part: Monteleone, Erminio.
    role:
      role term: creator
  name:
    name part: Langstaff, Susan.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo
  table of contents: Olive oil sensory science: an overview -- Quality excellence in extra virgin olive oils -- The basis of sensory properties of virgin olive oil -- Sensory perception and other factors affecting consumer choice of olive oil -- Sensory quality control -- Sensory methods for optimizing and adding value to extra virgin olive oil -- Consumer research on olive oil -- Sensory functionality of extra-virgin olive oil -- Investigating the culinary use of olive oils -- Olive oils from Spain -- Olive oil from Italy -- Olive oils from Greece -- Olive oils from California -- Olive oils from Australia and New Zealand -- Olive oils from South America.
  note: Erminio Monteleone and Susan Langstaff.
  note: Includes index.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references at the end of each chapters and index.
  subject:
    topic: Olive oil
  subject:
    topic: Olive oil industry
  subject:
    topic: Olive oil
    topic: Analysis
  subject:
    topic: Food
    topic: Sensory evaluation
  related item:
    title info:
      title: Olive oil sensory science
    name:
      name part: Monteleone, Erminio.
    origin info:
      publisher: Chichester, West Sussex : John Wiley & Sons Inc., [2013]
    identifier: (DLC) 2013024199
  identifier: 9781118332504
  identifier: 1118332504
  identifier: 9781118332498
  identifier: 1118332490
  identifier: 9781118332511
  identifier: 1118332512
  identifier: 1118332520
  identifier: 9781118332528
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: DLC
    record creation date: 130715
    record change date: 20240717213016.0
    record identifier: kn-ocn852958597
    language of cataloging:
      language term: eng