Traditional Green Table Olives from the South of Portugal
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4899-7648-2_30
Reference22 articles.
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4. Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A (2010) Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiol 27(3):403–412
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1. Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style;Frontiers in Microbiology;2021-11-04
2. The Effect of Chloride Salts on the Antioxidant Activity of Cracked Maçanilha Algarvia Table Olives;INCREaSE 2019;2019-09-20
3. Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal;Emirates Journal of Food and Agriculture;2018-08-15
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