Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method
The purpose of this research is to investigate the unique properties of Yellow olive harvested from Tarem (Ghazvin province) using alkaline processing method. We looked at different salt concentrations (4%, 8% and 10%) and lactic acid concentrations (0.0% and 0.5%) using alkaline method for 210 days...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2021-07-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1065_075f3c3f0a125719aefd6719b98eb24a.pdf |