Characterization of Some Olive Varieties Consumed without Pre-Treatment: Naturally Debittered Olives in Türkiye
In table olive production it is necessary to remove oleuropein by brine or dry salting method because it gives bitterness. However, some olive varieties such as Throuba Thassos-Greece, Djemali-Tunisia can be consumed without any de-bittering process. Some olives in Türkiye are also consumed without...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2024-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/6894 |
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