Table Olives: Production and Processing

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.

Author: A. Garrido Fernandez,M. R. Adams,M. J. Fernandez-Diez
Publisher: Springer
Published: 07/31/1997
Pages: 496
Binding Type: Hardcover
Weight: 2.00lbs
Size: 6.40h x 9.30w x 1.40d
ISBN: 9780412718106

This title is not returnable