Processing of “Green ripe olives” with Spanish olive varieties
Consumers are nowadays demanding a certain type of table olive with low acidity, a pH higher than 4.5 and yellow-green to yellow in colour. These are produced in the USA under the name “green ripe olives” and their sterilization is absolutely necessary. It was demonstrated in this work that the Span...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/106 |