Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar

Author:

Alves Maria,Esteves Eduardo,Quintas Célia

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference36 articles.

1. Microbial quality and yeast population dynamics in cracked green table olives’ fermentations;Alves;Food Control,2012

2. Official Methods of Analysis of AOAC International, 18th ed., Caithersburg, Maryland;AOAC – Association of Analytical Communities,2005

3. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses;Aponte;Food Microbiology,2010

4. Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreãa table olives;Arroyo-López;Journal of Agricultural and Food Chemistry,2007

5. Improvement of the storage process for cracked table olives;Arroyo-López;Journal of Food Engineering,2008

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