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  • The role of quality control of olive oil as a means of documenting HACCP.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Koutoulakou, Stavroula
    Thesis advisor: Kokkinakis, Emmanouil
    Publication Date: 2018-03-13
    Through years, it seems that food production has been influenced by what consumers want; quality. At first, the quality characteristics that the consumer inquired were the appearance, organoleptic characteristics and ...