Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

LWT

Volumn 44, Issue 1, 2011, Pages 120-129

  Bautista Gallego, J ^a   Arroyo Lopez F N ^a   Lopez Lopez A ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Calcium chloride; Colour; Fermentation; Firmness; Nutrient mineral; Organoleptic attributes; Potassium chloride; Saltiness; Sodium chloride; Table olives

Indexed keywords

CALCIUM CHLORIDE; CRACKS; FERMENTATION; MINERALS; MIXTURES; POTASH; SODIUM CHLORIDE;

CHLORIDE SALTS; FIRMNESS; MINERAL CONTENT; NUTRIENT (MINERAL); ORGANOLEPTIC ATTRIBUTE; POTASSIUM CHLORIDE; SALT MIXTURES; SALTINESS; SIMPLEX-LATTICE DESIGN; TABLE OLIVES;

POTASSIUM CHLORIDE;

OLEACEAE;

EID: 77956876950     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.027     Document Type: Article

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