Naturally fermented black olives of Taggiasca variety (Olea europaea L.)
For the first time, a natural fermentation of black Taggiasca variety (Olea europaea L.) olives was studied. This cultivar is typical of Western Liguria (NW of Italy), where it is mainly used for olive oil production. Beside the traditional process, three slightly different processes were taken into...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/462 |