𝔖 Bobbio Scriptorium
✦   LIBER   ✦

TEXTURE CHANGES DURING THE DARK-RIPE PROCESSING OF OLIVES

✍ Scribed by CLARENCE STERLING

Book ID
108795175
Publisher
Institute of Food Technologists
Year
1956
Tongue
English
Weight
576 KB
Volume
21
Category
Article
ISSN
0022-1147

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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