Colour changes in different processing conditions of green olives of Chalkidiki variety
Green table olives of Chalkidiki variety, which are subject to enzymatic browning during processing and preservation by the commercial method, were collected in different pickings and in two cultivating years. Then, they were treated with 1.5%, 1.7%, 2% and 2.3% NaOH. During the removal of bittern...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Consejo Superior de Investigaciones Científicas
1995-06-01
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| Serier: | Grasas y Aceites |
| Fag: | |
| Online adgang: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/918 |
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