Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics
نویسندگان
چکیده
منابع مشابه
Data on green Spanish-style Manzanilla table olives fermented in salt mixtures
This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2016
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.05.093