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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Sensory properties of green table olives prepared by different fermentation processes

Propiedades sensoriales de las aceitunas de mesa verdes preparadas mediante diferentes procesos de fermentación

Taha RababahDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected]
,
Muhammad Alu’DattDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
,
Majdi Al-MahasnehDepartment of Chemical Engineering, Jordan University of Science and Technology, Irbid, Jordan
,
Sana GammohDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
,
Hana’a MahiliDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
,
Tha’Er AjoulyDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
,
Carole C. TranchantSchool of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada
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Vaida Bartkute-NorkunieneFaculty of Business and Technologies, Utena University of Applied Sciences, Utena, Lithuania
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Pages 997-1005 | Received 17 Jul 2019, Accepted 11 Nov 2019, Published online: 06 Dec 2019

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