The bitterness of olives is treated by treating olives with 2% _____
(a) Sodium chloride
(b) Sodium Hydroxide
(c) Barium chloride
(d) Either of the mentioned
The question was asked in final exam.
Enquiry is from Principles of Food Pickling and Curing-1 topic in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering