000			01793nam a2200301Ia 4500
001			IA_The present work intends to study four experimental varieties of olives (Arbequina, Arbosana, Sikitita and Koroneiki), which are cultivated in hedge (type of fully mechanized cultivation and an economic form for the producers), four replicates of each variety were collected in two maturation times (before envero and envero), their physicochemical aspects and their sensorial profiles were evaluated to observe the differences, both positive and negative, between these varieties and between the two ripening times, for the purpose of finding the optimum point of collection of the olives for obtaining oil of good sensorial quality.
002			CALIDAD FISICOQUiMICA Y SENSORIAL EN ACEITES DE OL
008			220117s xx 000 0 und d
010			_a187497
530			_aDisponible en PDF
583			_a1 ej. imp. ; 1 ej. CD
650			_aAceite de oliva _xCalidad del producto _9163188
650			_aAceite de oliva _xPropiedades fisicoquímicas _9163189
650			_aAceite de oliva _xPropiedades sensoriales _9163190
650			_aAceituna _xMaduración _9134687
650			_aAceituna _xVariedades _9134688
650			_aOlive oil _xPhysicochemical properties _9163191
650			_aOlive oil _xProduct quality _9163192
650			_aOlive oil _xSensory properties _9163193
650			_aOlives _xRipening _9163194
650			_aOlives _xVarieties _9163195
700	1		_aEspejel Zaragoza, José Alfredo _9151219
700			_aMartínez Mosqueda, Francisco, asesor _9163712
700			_aRamayo Ramírez, José Orlando, asesor _9163796
700			_aVázquez Rojas, Fernando, coaut. _9163196
942			_cTESIS H47 2017
999			_c187497 _d187497