Improvement of the Greek style black table olives var. Kalamon
1996
Kanavouras, A.
The present study was carried out to examine the changes in the chemical and micro biological composition of the Greek style black table olives variety, Kalamon, during three different ways of fermentation at laboratory scale. The three different treatments used, were first the traditional one 16 per cent NaCl, secondly the treatment with a buffer of CH3COOH and CaOH2 without any NaCl and finally, the treatment in which the olives were placed in a brine containing 12.8 per cent NaCl + a buffer of CH3COOH and CaOH2. The three treatments were kept under the same conditions for approximately a 5 months period, and samples were taken every 5 in the first two samplings and at 20 day intervals for the rest of the period. Samples were taken from both the brines and the olives.
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