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British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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Academic & Professional Books  Environmental & Social Studies  Natural Resource Use & Depletion  Agriculture & Food

Table Olives Production and Processing

By: A Garrido Fernandez, MR Adams and MJ Fernandez Diez
495 pages, B/w photos, figs, tabs
Publisher: Chapman & Hall
Table Olives
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  • Table Olives ISBN: 9780412718106 Hardback Jul 1997 Not in stock: Usually dispatched within 2-3 weeks
    £179.99
    #62094
Price: £179.99
About this book Contents Customer reviews Related titles

About this book

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.

Contents

General principles on the science and technology of pickled products. Olive tree and its fruits. Olive varieties. World production and distribution according to types and countries. International trade and consumption. Development of research and technology on table olives. Physical and chemical characteristics of the fruits. Olive processing. Picking and post-harvest operation. Processing of green olives type. Processing of turning colour olives type. Processing of ripe olives type (blackened by alkaline oxidation). Processing of natural black olives type. Industrial works. Trade regulations. Control methods.

Customer Reviews

By: A Garrido Fernandez, MR Adams and MJ Fernandez Diez
495 pages, B/w photos, figs, tabs
Publisher: Chapman & Hall
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