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The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curve...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...