Effects of sodium substitution with potassium in brines for packing natural black olives of the criolla cultivar
The high global sodium consumption presents a significant challenge to public health. In response to this issue, the olive industry has been trying to use substitutes with lower sodium content for the production of table olives. Therefore, the objective of this study was to evaluate the effect of f...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Consejo Superior de Investigaciones Científicas
2024-12-01
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| Colección: | Grasas y Aceites |
| Materias: | |
| Acceso en línea: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2251 |
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