Table Olives: Production and processing

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Springer Science & Business Media, Jul 31, 1997 - Technology & Engineering - 496 pages
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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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Contents

Olives and table olives
10
Table olive cultivars
23
World production international trade and consumption
46
Physical and chemical characteristics of the olive fruit
67
Picking and postharvest operations
110
Green olive type
134
Turning colour olives type
207
Naturally black olives type
289
Industrial wastes
368
Trade regulations
445
Control methods
461
Index
481
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