Diffusion of sodium chloride in green olives-Reference-Cited by-同舟云学术

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Diffusion of sodium chloride in green olives

Published:1988-01 Issue:3 Volume:7 Page:211-222
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Drusas A.,Vagenas G.K.,Saravacos G.D.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Debittering and fermentation of olives by adding sodium hydroxide into the brine (method of Castel-Vetrano);Balatsouras,1979

2. A laboratory study of countercurrent desalting of pickles;Bomben;J. Food Sci.,1974

3. Methods of Measurement;Crank,1968

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content;Foods;2023-06-07

2. Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking;International Journal of Gastronomy and Food Science;2021-07

3. Kinetic study of mass transfer in different parts of Chinese cabbage during brining;Journal of Food Process Engineering;2017-12-07

4. Optimization of the natural debittering of table olives;LWT;2017-04

5. Storage of mechanically harvested Manzanilla olives under controlled atmospheres;Postharvest Biology and Technology;2013-07

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