검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Re-use of partially purified iron color fixation solutions using electro-coagulation and ozonation in ripe table olive processing and packaging Romero-Barranco C, Garcia-Serrano P, Garcia-Garcia P, Brenes-Balbuena M Journal of Food Engineering, 181, 28, 2016 |
| 2 |
Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives Tang SK, Avena-Bustillos RJ, Lear M, Sedej I, Holstege DM, Friedman M, McHugh TH, Wang SC Journal of Food Engineering, 191, 124, 2016 |
| 3 |
Study of the shelf life of ripe olives using an accelerated test approach Garcia-Garcia P, Lopez-Lopez A, Garrido-Fernandez A Journal of Food Engineering, 84(4), 569, 2008 |
| 4 |
Industrial implementation of black ripe olive storage under acid conditions de Castro A, Garcia P, Romero C, Brenes M, Garrido A Journal of Food Engineering, 80(4), 1206, 2007 |
| 5 |
Colour improvement in ripe olive processing by manganese cations: industrial performance Romero C, Garcia P, Brenes M, Garrido A Journal of Food Engineering, 48(1), 75, 2001 |