Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C-Reference-Cited by-同舟云学术

Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C

Published:2006-05 Issue:4 Volume:39 Page:323-330
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Panagou Efstathios Z.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Balatsouras, G. D. (2004). Table olives: Cultivars, chemical composition, commercial preparations, quality standards, packaging, marketing. Agricultural University of Athens (in Greek).

4. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation;Ciafardini;Applied and Environmental Microbiology,1994

5. β-glucosidase activity in olive brine during the microbiological debittering process;Ciafardini;Advances in Food Science,2000

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