Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
The present work investigates the influence of various factors on the rate of neutralization of black olive flesh during the blackening stage. Of the neutralizing agents studied (hydrochloric acid and carbon dioxide), CO2 proved to be much more effective. Washing with harder water lessened the rate...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1993-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1092 |