A model for diffusion of sodium in green olives at different temperatures and lye concentrations

Journal of Food Process Engineering

Volumn 26, Issue 4, 2003, Pages 339-356

  Maldonado, Mariela Beatriz ^a   Zuritz, Carlos Alberto ^a  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; SODIUM COMPOUNDS; TEMPERATURE;

DEBITTERING; GREEN OLIVES; LYE CONCENTRATION;

FOOD PRODUCTS;

ARRHENIUS; OLEACEAE;

EID: 0242305081     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00606.x     Document Type: Article

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