Nurcan Degirmencioglu; Ozan Gurbuz; Ali Degirmencioglu; Yıldız, Semanur; Yıldız, Semanur
(INT ASSOC FOOD PROTECTION, 2014)
The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was ...