Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions
Author:
Funder
Fundación General CSIC
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
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2. Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive;Brenes;Grasas y Aceites,1993
3. Optimization of ripe olive processing with a single lye treatment;Brenes;Journal of Food Science,2017
4. Industrial implementation of black ripe olive storage under acidic conditions;De Castro;Journal of Food Engineering,2007
5. Fermentation of cucumbers without sodium chloride;Fleming;Journal of Food Science,1995
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