By: A Garrido Fernandez, MR Adams and MJ Fernandez Diez
495 pages, B/w photos, figs, tabs
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.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
We find their customer service to be excellent
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985