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Quality of table olives in relation to pickling process and fermentation time [electronic resource].

By:

El-Sorady, M.E.I

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Language: English Summary language: Arabic Description: p.131-142Other title:

جودة زيتون المائدة وعلاقتها بعمليات التخليل وفترة التخمر [Added title page title]

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Mansoura University journal of food and dairy sciences, 2010 v. 1 (3) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(3)Summary: Table olive is one of the important appetizers in the Mediterranean region. Quality of table o.live rely on the cultivar and pickling process especially fermentation process. Therefore, the aim of this work was to evaluate the effect of pickling and fermentation process on quality of table olive such as, chemical characteristics and sensorial properties.

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Table olive is one of the important appetizers in the Mediterranean region. Quality of table o.live rely on the cultivar and pickling process especially fermentation process. Therefore, the aim of this work was to evaluate the effect of pickling and fermentation process on quality of table olive such as, chemical characteristics and sensorial properties.

Summary in Arabic.

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