Development of spreadable olive paste from the Sevillana variety
The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate), and antioxidants (T. B. H. Q.) to crushed olives....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2009-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/598 |