03 Apr INAT training sessions
Posted at 18:06h
in blog EN, Cafés-to-go EN, conventions-conferences EN, events and meetings EN, living-labs EN, presse EN
INAT training sessions on the sensory evaluation of virgin olive oil completed on March 16
Attachments :
- INTRODUCTION GENERALE
- Analyse-sensorielle-de-lhuile-dolive-vierge
- Specificites-physicochimiques-et-sensorielles-des-varietes-dolives-tunisiennes
- Bonnes-pratiques-de-transformation-de-l’huile-dolive
- Analyse-organoleptique-moyen-de-l’amelioration-de-la-qualite-de-l’huile-d’olive-vierge
Media coverage of the training sessions on the sensory evaluation of virgin olive oil
