- Hardcover: 496 pages
- Publisher: Springer; 1 edition (July 31 1997)
- Language: English
- ISBN-10: 0412718103
- ISBN-13: 978-0412718106
- Product Dimensions: 2.4 x 1.6 x 0.3 cm
- Shipping Weight: 757 g
- See Complete Table of Contents
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Product Details |
Product Description
Product Description
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.
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First Sentence
Pickled vegetables, which include table olives, can be defined as those products in which preparation and preservation are carried out by a combination of salting, fermentation and/or acidification (Fernández Diez, 1984). This system of processing has a number of advantages. It permits Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Pickled vegetables, which include table olives, can be defined as those products in which preparation and preservation are carried out by a combination of salting, fermentation and/or acidification (Fernández Diez, 1984). This system of processing has a number of advantages. It permits Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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