Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging
Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl<sub>2</sub>, and MgCl<sub>2</sub> in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the s...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2023-09-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/12/19/3561 |
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