Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)
Commercially available green table olives of the Nocellara del Belice cultivar were processed in 26 companies. Three different processing conditions were used to obtain olive debittering: natural fermentation, “Castelvetrano” (a typical west Sicilian method) and cracked olives. The green olives pack...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2012-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1350 |