𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Ripe Olives Storage Liquids Reuse During The Oxidation Process

✍ Scribed by M. BRENES; P. GARCÍA; C. ROMERO; A. GARRIDO

Book ID
108821469
Publisher
Institute of Food Technologists
Year
1998
Tongue
English
Weight
143 KB
Volume
63
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Biochemical changes during the preservat
Biochemical changes during the preservation stage of ripe olive processing
✍ Garrido, A. ;García, P. ;Montaño, A. ;Brenes, M. ;Durán, M. C. 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 513 KB

The influences of initial sodium chloride (6% and 0 % w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were inve