Diffusion of sodium chloride in green olives
Authors:
- A. DrusasADA. Drusas
- G.K. VagenasGVG.K. Vagenas
- G.D. SaravacosGSG.D. Saravacos
- 31 December 1988
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 7 (3) , 211-222
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Salt Diffusion in Cheddar CheeseJournal of Dairy Science, 1985
- A Method for the Determination of Diffusion Coefficients of Food Components in Low‐ and Intermediate Moisture SystemsJournal of Food Science, 1981
- A LABORATORY STUDY ON COUNTERCURRENT DESALTING OF PICKLESJournal of Food Science, 1974
- Oleuropeic Acid: a New Compound from Olea europæaNature, 1959
- The Bitter Glucoside of the OliveJournal of the American Chemical Society, 1934