Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing

Author:

Parinos C.S.,Stalikas C.D.,Giannopoulos Th.S.,Pilidis G.A.

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference24 articles.

1. Wastewaters from the preparation of table olives;Kopsidas;Water Res.,1992

2. The world market for table olives;International Olive Council;Olivae,2002

3. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity;Marsilio;J. Sci. Food Agric.,1998

4. The chemistry and technology of naturally green olives;Balatsouras,1972

5. On the preparation of Sevillan style olives. The washing of fruits treated with lye;Borbolla;Grasas Aceites,1978

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