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496 sidor
1997

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.

Författare: A Garrido Fernandez, M R Adams, M J Fernandez-Diez
Format: Inbunden
ISBN: 9780412718106
Språk: Engelska
Antal sidor: 496
Utgivningsdatum: 1997-07-01
Förlag: Chapman and Hall