1 | new and improved existing | | | | | | | 2 | 0.40% |
2 | fraud and ensuring quality | | | | | | | 2 | 0.40% |
3 | will develop new and | | | | | | | 2 | 0.40% |
4 | develop new and improved | | | | | | | 2 | 0.40% |
5 | analytical methods for detecting | | | | | | | 2 | 0.40% |
6 | detecting fraud and ensuring | | | | | | | 2 | 0.40% |
7 | join the oleum network | | | | | | | 2 | 0.40% |
8 | and ensuring quality of | | | | | | | 2 | 0.40% |
9 | ensuring quality of olive | | | | | | | 2 | 0.40% |
10 | project will develop new | | | | | | | 2 | 0.40% |
11 | efficient and harmonised analytical | | | | | | | 1 | 0.20% |
12 | fraud has led to | | | | | | | 1 | 0.20% |
13 | has led to significant | | | | | | | 1 | 0.20% |
14 | for detecting olive oil | | | | | | | 1 | 0.20% |
15 | methods for detecting olive | | | | | | | 1 | 0.20% |
16 | harmonised analytical methods for | | | | | | | 1 | 0.20% |
17 | and harmonised analytical methods | | | | | | | 1 | 0.20% |
18 | led to significant weaknesses | | | | | | | 1 | 0.20% |
19 | to significant weaknesses that | | | | | | | 1 | 0.20% |
20 | oleum e oleumuniboit oleum | | | | | | | 1 | 0.20% |
21 | and a lack of | | | | | | | 1 | 0.20% |
22 | markets and a lack | | | | | | | 1 | 0.20% |
23 | weaknesses that can be | | | | | | | 1 | 0.20% |
24 | expanding markets and a | | | | | | | 1 | 0.20% |
25 | with expanding markets and | | | | | | | 1 | 0.20% |
26 | combined with expanding markets | | | | | | | 1 | 0.20% |
27 | competitiveness combined with expanding | | | | | | | 1 | 0.20% |
28 | oil market this increased | | | | | | | 1 | 0.20% |
29 | olive oil market this | | | | | | | 1 | 0.20% |
30 | global olive oil market | | | | | | | 1 | 0.20% |
31 | significant weaknesses that can | | | | | | | 1 | 0.20% |
32 | price of olive oil | | | | | | | 1 | 0.20% |
33 | that can be exploited | | | | | | | 1 | 0.20% |
34 | reputation as a healthy | | | | | | | 1 | 0.20% |
35 | a target for adulteration | | | | | | | 1 | 0.20% |
36 | oil a target for | | | | | | | 1 | 0.20% |
37 | olive oil a target | | | | | | | 1 | 0.20% |
38 | makes olive oil a | | | | | | | 1 | 0.20% |
39 | of dietary fats also | | | | | | | 1 | 0.20% |
40 | source of dietary fats | | | | | | | 1 | 0.20% |