The type of container (airtight and pouches with different O2
permeability) and packing conditions (cover brine, air or N2
atmosphere) has been studied to preserve black ripe olives in acid medium for a year. Unlike the traditional sterilized product, these acidified olives only needed...
Author(s) : Romero, C.; Brenes, M.; García-Serrano, P.; Montaño, A.; Medina, E.; García-García, P.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Food Chemistry 2021 Vol.337