Mathematical modelling of the process of the lye treatment of table green olives;Modelación matemática del proceso de tratamiento con hidróxido sódico de aceitunas verdes de mesa

Grasas y Aceites

Volumn 54, Issue 2, 2003, Pages 180-187

  Maldonado, M B ^a   Zuritz, C A ^a  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Alkali; Debittering; Diffusion; Green olives; Sodium; Variety Arauco Criolla

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; SKIN EFFECT;

LYE CONCENTRATIONS;

VEGETABLE OILS;

OLEACEAE;

EID: 0242414742     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2003.v54.i2.263     Document Type: Article

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