Table Olives: Production and processing
Springer Science & Business Media, Jul 31, 1997 - Technology & Engineering - 496 pages
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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Olives and table olives
Table olive cultivars
World production international trade and consumption
Physical and chemical characteristics of the olive fruit
Picking and postharvest operations
Green olive type
Turning colour olives type
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