J M Moreno-Baquero et al.
Food chemistry, 138(1), 1-8 (2012-12-26)
This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl(2) mixture brines on their mineral nutrients and sensory attributes, using RSM methodology. The Na, K, Ca, and residual natural Mn contents in flesh as well