Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  María Moreno Baquero, José ^a   Bautista Gallego, Joaquín ^a   Garrido Fernández, Antonio ^a   López López, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Calcium chloride; Green table olives; Potassium chloride; Sensory characteristics; Sodium chloride

Indexed keywords

BRINE; CALCIUM CHLORIDE; INORGANIC SALT; MINERAL; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; CONSUMER; FERMENTATION; FOOD CONTROL; MULTIVARIATE ANALYSIS; OLIVE TREE; TASTE;

CALCIUM CHLORIDE; CONSUMER SATISFACTION; FERMENTATION; FOOD MICROBIOLOGY; MINERALS; MULTIVARIATE ANALYSIS; OLEA; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; TASTE;

EID: 84857130267     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02573.x     Document Type: Article

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