Analytical Parameters of Table Olives
The pH of the olives was directly measured by a pH-meter (WTW 330
Germany) (Anonymous, 2015). Titratable acidity and NaCl % content were
tested according to standard AOAC (Anonymous, 1990). Reducing sugar were
tested with Mohr method (Irmak,2015). Analitical parameters were
measured in raw material and at the and of the fermentation.