Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
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DOI: 10.1016/j.foodcont.2020.107369
Abstract: Abstract The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from ‘Hojiblanca’ and ‘Manzanilla Cacerena’ brine solutions, were evaluated. Two-way ANOVA showed that ‘Hojiblanca’ olives had a… read more here.
Keywords: sterilization; electronic tongue; thermal sterilization; sensory characteristics ... See more keywords