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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