Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives
Ozone has been widely used in the food industry as an effective antimicrobial agent. In this study the possibilities of using ozone in table olive preservation was investigated for the first time. For this purpose, the Domat variety of table olives was processed according to the Spanish style and tr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2020-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1814 |