Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality-Reference-Cited by-同舟云学术

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

Published:2015-12 Issue:2 Volume:64 Page:671-677
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Campus M.,Sedda P.,Cauli E.,Piras F.,Comunian R.,Paba A.,Daga E.,Schirru S.^ORCID,Angioni A.,Zurru R.,Bandino G.

Publisher

Elsevier BV

Subject

Food Science

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5. NaOH-debittering induces changes in bacterial ecology during table olives fermentation;Cocolin;Plos One,2013

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