Table Olives Quality Specifications

Table olives quality specifications book is an important reference for beginners students consumers and professionals including teachers farmers producers and marketers. It includes three parts. The first includes table olive quality requirements and included three chapters that covered agricultural manufacturing and marketing requirements including olive labeling. The second quality specifications of table olives touched upon the quality specifications of raw and processed olives and the factors that control. The third part quality tests included four chapters that provided adequate explanations for physical chemical microbiological and organoleptic tests. Examining the content of the book allows familiarity with the quality specifications of raw processed and marketed olives as well as reviewing its various defects with the aim of improving and upgrading it to meet the expected specifications of consumers.