Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives-Reference-Cited by-同舟云学术

Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives

Published:2013-09 Issue:1 Volume:53 Page:113-119
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Vergara Javier Villegas,Blana Vassiliki,Mallouchos Athanasios,Stamatiou Anastasios,Panagou Efstathios Z.

Funder

Erasmus placement programme

Publisher

Elsevier BV

Subject

Food Science

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5. Vapor analysis of fermented Spanish-type green olives by gas chromatography;Fleming;Journal of Food Science,1969

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