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Effect of pH on the state of the micro-environment of polyelectrolyte complexes formed by sodium alkylsulphates in aqueous solutions

✍ Scribed by V.V. Kopeikin; I.I. Gavrilova

Book ID
116048518
Publisher
Elsevier Science
Year
1987
Weight
413 KB
Volume
29
Category
Article
ISSN
0032-3950

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## Abstract The effects of the pH in the flesh of ripe olives processed for table olive production, the type of acid used to correct it, the heating process used and the iron content of the flesh on the colour of the final product were studied. The best colour was obtained by bottling the fruits at