DARKENING OF BRINED OLIVES BY RAPID ALKALINE OXIDATION

Journal article

Open access

Peer reviewed

ATTYA EL-MAKHZANGY, MOHAMED FAWZY RAMADAN-HASSANIEN and ABDEL-RAHMAN MOHAMED Sulieman

Journal of food processing and preservation, Vol.32(4), pp.586-599

Accepted for Publication December 12, 2007

08/2008

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https://doi.org/10.1111/j.1745-4549.2008.00198.xView

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Title: DARKENING OF BRINED OLIVES BY RAPID ALKALINE OXIDATION
Creators - without role: ATTYA EL-MAKHZANGY - Institute of Agroengineering and Environmental Problems of Agricultural Production
MOHAMED FAWZY RAMADAN-HASSANIEN - Biochemistry Department
ABDEL-RAHMAN MOHAMED Sulieman - Food Science DepartmentFaculty of AgricultureZagazig University44511 Zagazig, Egypt
Publication Details: Journal of food processing and preservation, Vol.32(4), pp.586-599
Publisher: Blackwell Publishing Inc
Edition: Accepted for Publication December 12, 2007
Number of pages: 14
Identifiers: 9931471508331
Academic Unit: Umm Al Qura University
Language: English
Resource Type: Journal article