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Table Olives

Production and processing

  • Book
  • © 1997

Overview

Authors:
  1. A. Garrido Fernandez
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  2. M.R. Adams
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  3. M.J. Fernandez-Diez
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About this book

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.

Bibliographic Information

  • Book Title: Table Olives

  • Book Subtitle: Production and processing

  • Authors: A. Garrido Fernandez, M.R. Adams, M.J. Fernandez-Diez

  • Publisher: Springer New York, NY

  • Copyright Information: Springer-Verlag US 1997

  • Hardcover ISBN: 978-0-412-71810-6Published: 31 July 1997

  • Edition Number: 1

  • Number of Pages: XII, 496

  • Topics: Food Science

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