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Quality of olive oil available to consumers in retail stores Cover

Quality of olive oil available to consumers in retail stores

Production Engineering Archives
Volume 31 (2025): Issue 4 (December 2025)
By: Ewa Polańczyk,  Dominika Barbara Matuszek,  Żaneta Grzywacz,  Katarzyna Kantek-Sobolska,  Dorota Szyra and  Dorota Wowak  
Open Access
|Dec 2025

Authors

Ewa Polańczyk

e.polanczyk@po.edu.pl

Opole University of Technology, Opole, Poland

Dominika Barbara Matuszek

d.matuszek@po.edu.pl

Opole University of Technology, Opole, Poland

Żaneta Grzywacz

z.grzywacz@po.edu.pl

Opole University of Technology, Opole, Poland

Katarzyna Kantek-Sobolska

k.kantek@wijhars.opole.pl

Agricultural and Food Quality Inspection, Opole, Poland

Dorota Szyra

d.szyra@wijhars.opole.pl

Agricultural and Food Quality Inspection, Opole, Poland

Dorota Wowak

dwowak@ijhars.gov.pl

Agricultural and Food Quality Inspection, Gdynia, Poland
DOI: https://doi.org/10.30657/pea.2025.31.43 | Journal eISSN: 2353-7779 | Journal ISSN: 2353-5156
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Language: English
Page range: 466 - 473
Submitted on: Jun 7, 2025
Accepted on: Oct 10, 2025
Published on: Dec 6, 2025
Published by: Quality and Production Managers Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
olive oil,
quality control,
sensory evaluation,
food market,
consumer
Related subjects:
Business and economics,
Business management,
Business management, other,
Engineering,
Mechanical engineering,
Production technology,
Process engineering and industrial engineering,
Materials sciences,
Materials sciences, other

© 2025 Ewa Polańczyk, Dominika Barbara Matuszek, Żaneta Grzywacz, Katarzyna Kantek-Sobolska, Dorota Szyra, Dorota Wowak, published by Quality and Production Managers Association
This work is licensed under the Creative Commons Attribution 4.0 License.

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