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Table Olives
A. Garrido Fernández, M Fernández Díez, Martin R. Adams
Autre
Première publication : 1997
Résumé
Pickled vegetables, which include table olives, can be defined as those products in which preparation and preservation are carried out by a combination of salting, fermentation and/or acidification (Fernández Diez, 1984). This system of processing has a number of advantages. It permits
