𝔖 Bobbio Scriptorium
✦   LIBER   ✦

ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES

✍ Scribed by JACK W. RAUS; HARRY J. MAAGDENBERG; GARY LEMOINE; WALTER A. MERCER

Book ID
108799524
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
546 KB
Volume
36
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Lipid composition and palatability of ca
Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years
✍ Ruiz-Roso, Baltasar; Cuesta, Isabel; Perez, Mercedes; Borrego, Elisa; PΓ©rez-Olle πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 175 KB πŸ‘ 2 views

Lipid variations of canned sardines in olive oil, both quantitative and in fatty acid composition, have been studied during various stages of the canning process : raw sardines (RS), precooked sardines (PS), just canned sardines (CS) and sardines stored for 6 months (6MS), 12 months (12MS) and 5 yea