Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four diffe...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/867 |