Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

Author:

García P.,Romero C.,Brenes M.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Ripe olives storage liquids reuse during the oxidation process;Brenes;Journal of Food Science,1998

2. Industrial implementation of black ripe olive storage under acid conditions;De Castro;Journal of Food Engineering,2007

3. Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride;Fleming;Journal of Food Science,1987

4. Effect of oxygen and temperature on the oxidation rate during the darkening step of ripe olives processing;García;Journal of Food Engineering,1991

5. Effects of pH and salts on the firmness of canned ripe olives;García;Sciences des Aliments,1994

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