| Autor: |
M. Pacioni, E.M. Mannocchi, F Barchiesi, G. Morganti |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 83-84 (2013) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2009.5.83 |
| Popis: |
The “Oliva Ascolana del Piceno” is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features . |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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