Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt Content
The aim of this work was to study the fermentation of black table olives under slightly pressurized CO<sub>2</sub> (spCO<sub>2</sub>). The olives were marinated in brine with a low salt content and processed using both the traditional two-phase method and a new single-phase m...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3799 |
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