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Table Olives: Production and Processing
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Table Olives: Production and Processing Hardcover - 1997

by A. Garrido Fernandez; M. R. Adams; M. J. Fernandez-Diez


From the publisher

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.

First line

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

Details

  • Title Table Olives: Production and Processing
  • Author A. Garrido Fernandez; M. R. Adams; M. J. Fernandez-Diez
  • Binding Hardcover
  • Edition First
  • Pages 496
  • Volumes 1
  • Language ENG
  • Publisher Springer
  • Date 1997-07-31
  • ISBN 9780412718106 / 0412718103
  • Weight 2 lbs (0.91 kg)
  • Dimensions 6.4 x 9.3 x 1.4 in (16.26 x 23.62 x 3.56 cm)
  • Library of Congress Catalog Number 96086320
  • Dewey Decimal Code 634.63
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Table Olives : Production and processing

Table Olives : Production and processing

by A. Garrido Fernandez

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Hardcover
ISBN 13
9780412718106
ISBN 10
0412718103
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Table Olives: Production and processing
Stock Photo: Cover May Be Different

Table Olives: Production and processing

by Garrido Fernandez, A.; Adams, M.R.; Fernandez-Diez, M.J

  • New
  • Hardcover
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New
Binding
Hardcover
ISBN 13
9780412718106
ISBN 10
0412718103
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