Table olive processing has been a very old tradition in practically all the countries around the Mediterranean Basin. However, with the development of techniques that improve harvesting, processing and packaging of olives, it has become a major industry in the USA, Spain, Greece and many other regions in the last 60 years. As well as discussing the physical and chemical characteristics of the olive, this text summarises the processing techniques that have been developed. It aims to serve as a practical guide to food scientists and technologists who are involved in the preparation of table olives.
- ISBN:
- 9780412718106
- 9780412718106
-
Category:
- Food & beverage technology
- Format:
- Hardback
- Publication Date:
-
31-07-1997
- Language:
- English
- Publisher:
- Chapman and Hall
- Country of origin:
- United Kingdom
- Edition:
- 5th Edition
- Pages:
- 496
- Dimensions (mm):
- 234x156x28mm
- Weight:
- 1.98kg
This title is in stock with our Australian supplier and should arrive at our Sydney warehouse within 2 - 3 weeks of you placing an order.
Once received into our warehouse we will despatch it to you with a Shipping Notification which includes online tracking.
Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:
ACT Metro 2 working days
NSW Metro 2 working days
NSW Rural 2 - 3 working days
NSW Remote 2 - 5 working days
NT Metro 3 - 6 working days
NT Remote 4 - 10 working days
QLD Metro 2 - 4 working days
QLD Rural 2 - 5 working days
QLD Remote 2 - 7 working days
SA Metro 2 - 5 working days
SA Rural 3 - 6 working days
SA Remote 3 - 7 working days
TAS Metro 3 - 6 working days
TAS Rural 3 - 6 working days
VIC Metro 2 - 3 working days
VIC Rural 2 - 4 working days
VIC Remote 2 - 5 working days
WA Metro 3 - 6 working days
WA Rural 4 - 8 working days
WA Remote 4 - 12 working days
Share This Book: