Showing 1 - 2 results of 2 for search 'Mario Bertuccioli', query time: 0.05s Refine Results
  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
    by Mario Bertuccioli
    Published 1994-04-01
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    Article
  2. 2
    Consumer attitudes and olive oil acceptance: the traditional consumer
    by Ella Pagliarini, Mario Bertuccioli, Silvia Abba
    Published 1994-04-01
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    Article
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