Ripe olives. Comparative study of three procedures for the previous conservation of gordal (O. europaea regalis)
This paper shows the physico-chemical and microbiological results of the brines from three procedures of previous conservation of Gordal cultivar olives and its effects on the main quality attributes of the final product: colour and texture. Two of them have used low NaCl levels and initial pH corre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1991-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1257 |