Some Factors Affecting the Quality of Ripe Olives Sterilized at High Temperatures

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This volume contains a treatise on olives, with a special focus on the various factors affecting the quality of ripe olives which have been sterilised at high temperatures. Complete with interesting information, a wealth of tables, and a plethora of photographs and diagrams, this text will be of considerable value to those with a keen interest in the olive trade. The chapters of this book include: 'Variety', 'Maturity', 'Holding Solution', 'Lye Treatment', 'Bacterial Action', 'Salt Concentration used in Canning', 'Increase of Acidity of Brine', 'Temperature', 'Character of Container', and much more. Many antique books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are proudly republishing this book, now in an affordable modern edition. This volume was originally published in 1921 by the College of Agriculture, Berkeley University, California.

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