Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
The changes and features of some olive cultivars during natural fermentation in brine were examined. The cultivars were typical of Sicily: “Nocellara messinese”, “Nocellara etnea”, “Moresca”, “Ogliarola” and “Tonda iblea”. The carpological data revealed their good quality. Chemical characteristics s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/66 |