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 o...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/19/3561 |