Effect of potassium sorbate and sodium b
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Turanta?, Fulya; GοΏ½ksungur, Yekta; DinοΏ½er, A Handan; οΏ½nlοΏ½tοΏ½rk, Adnan; GοΏ½venοΏ½, Ul
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Article
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1999
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John Wiley and Sons
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English
β 96 KB
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Black olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing 500 ppm potassium sorbate, 1000 ppm sodium benzoate, 500 ppm sodium benzoate 250 ppm potassium sorbate and no preservative (control). Changes in brine pH, acidity and microbial pop