Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine
The results of a study on the effects of potassium sorbate and sodium benzoate on the chemical, microbiological and organoleptic characteristics of green table olives during the preservations, are presented. The olives stored in glass vessels at room temperature and at 28°C, in aerobic conditions,...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1992-04-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1176 |