✦ LIBER ✦

Use of manganese in ripe olive processing

✍ Scribed by Concepción Romero; Pedro García; Manuel Brenes; A. Garrido

Book ID: 105900997
Publisher: Springer
Year: 1998
Tongue: English
Weight: 192 KB
Volume: 206
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050261

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📜 SIMILAR VOLUMES

Optimization of Simulated Ripe Olive Dar

Optimization of Simulated Ripe Olive Darkening in Presence of Manganese

✍ C. Romero; M. Brenes; P. García; A. Garrido 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 276 KB

Recycling preservation solutions in blac

Recycling preservation solutions in black ripe olive processing

✍ Eduardo Medina; Pedro García; Concepción Romero; Manuel Brenes 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 794 KB

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

TEXTURE CHANGES DURING THE DARK-RIPE PRO

TEXTURE CHANGES DURING THE DARK-RIPE PROCESSING OF OLIVES

✍ CLARENCE STERLING 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 576 KB

Catalytic effect of metal cations on the

Catalytic effect of metal cations on the darkening reaction in ripe olive processing

✍ Manuel Brenes; Concepción Romero; Pedro García; Antonio Garrido Fernández 📂 Article 📅 1995 🏛 Springer 🌐 English ⚖ 482 KB

Color and Texture of Acidified Ripe Oliv

Color and Texture of Acidified Ripe Olives in Pouches

✍ P. García; M. Brenes; C. Romero; A. Garrido 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 104 KB