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  1. 1
    A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

    A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion by Mario Bertuccioli

    Published 1994-04-01
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  2. 2
    Consumer attitudes and olive oil acceptance: the traditional consumer

    Consumer attitudes and olive oil acceptance: the traditional consumer by Ella Pagliarini, Mario Bertuccioli, Silvia Abba

    Published 1994-04-01
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