The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content
The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP &l...
| Main Authors: | , , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
MDPI AG
2023-06-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2304-8158/12/12/2307 |