Preservation in brine of green or turning colour olives
Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presenc...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-06-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/860 |