TasteBook™ Sensory Training: Describing extra virgin olive oil (EVOO) and table olives (TO)

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	42-43
Number of pages	2
Journal	Australian and New Zealand Olivegrower and Processor
Volume	2
Issue number	108
Publication status	Published - 2018

Cite this

@article{c7f9c194d9dc4e23abb27b6a3bd84fe8,

title = "TasteBook{\texttrademark} Sensory Training: Describing extra virgin olive oil (EVOO) and table olives (TO)",

author = "Soumi Mukhopadhyay",

year = "2018",

language = "English",

volume = "2",

pages = "42--43",

journal = "Australian and New Zealand Olivegrower and Processor",

publisher = "Australian Olive Association Ltd",

number = "108",

}