Evaluation of black table olives in different brines

Grasas y Aceites

Volumn 56, Issue 2, 2005, Pages 106-115

  Kanavouras, A ^a,c   Gazouli, M ^b,d   Tzouvelekis Leonidas, L ^b,d   Petrakis, C ^a  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b HELLENIC PASTEUR INSTITUTE   (Greece)

^c UNILEVER   (Netherlands)

^d UNIVERSITY OF ATHENS MEDICAL SCHOOL   (Greece)

Author keywords

Black olives; Chemico physical properties; Feeding preferences; Fermentation; Microbiological analysis

Indexed keywords

BLACK OLIVES; CHEMICO-PHYSICAL PROPERTIES; FERMENTATION PERIODS; FERMENTATION PROCESS; INITIAL PH; MICROBIOLOGICAL ANALYSIS; SENSORY EVALUATION; TABLE OLIVES;

CALCIUM; PROCESS CONTROL; TEXTURES;

FERMENTATION;

OLEACEAE;

EID: 27844493646     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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