Auteur Zuritz, C. A.
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Maldonado, M. B., Auteur ; Zuritz, C. A., Auteur ; Assof, M. V., Auteur |Green olives variety Arauco were debittered using lye concentrations of 2.00%, 2.50% and 3.00% of NaOH. Each treatment was then subjected to two rinsing processes with tap water. Next, the olives were cured with brine at 10% sodium chloride conc[...]
