Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives
- Author
- BAUTISTA-GALLEGO, J1 ; ARROYO-LOPEZ, F. N1 ; LOPEZ-LOPEZ, A1 ; GARRIDO-FERNANDEZ, A1
[1] Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre Garcia Tejero no 4, 41012 Sevilla, Spain - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 1, pp 120-129, 10 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Calcium chloride Colour Fermentation Firmness Nutrient mineral Organoleptic attributes Potassium chloride Saltiness Sodium chloride Table olives
- Keyword (fr)
- Chlorure de calcium Chlorure de potassium Chlorure de sodium Elément minéral Fermentation Fermeté Fissure Mélange Nutriment Olive Produit fermenté Qualité Sel
- Keyword (en)
- Calcium chloride Potassium chloride Sodium chloride Inorganic element Fermentation Firmness Crack Mixture Nutrient Olive Fermented product Quality Salt
- Keyword (es)
- Calcio cloruro Potasio cloruro Sodio cloruro Elemento inorgánico Fermentación Firmeza Fisura Mezcla Nutriente Oliva Producto fermentado Calidad Sal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23288452
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2010.06.027 
https://dx.doi.org/10.1016/j.lwt.2010.06.027
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