Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar-Reference-Cited by-同舟云学术

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Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar

Published:2024-05 Issue: Volume:119 Page:104425
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Martins Fátima^ORCID,Rodrigues Nuno,Pereira José Alberto,Baptista Paula,Ramalhosa Elsa

Funder

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

Southern University of Science and Technology

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference47 articles.

1. An overview of Portuguese olive oils and table olives with protected designation of origin;Albuquerque;Eur. J. Lipid Sci. Technol.,2019

2. Role of yeasts in table olive production;Arroyo-López;Int. J. Food Microbiol.,2008

3. Optimization of cleaning detergent use in brewery fermenter cleaning;Atwell;J. Inst. Brew.,2017

4. Evolution of yeast Consortia during the fermentation of Kalamata natural black olives upon two initial acidification treatments;Bonatsou;Front. Microbiol.,2018

5. Occurrence of Listeria monocytogenes in green table olives;Caggia;J. Food Protect.,2004

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rhizobacterial diversity of Portuguese olive cultivars in the Douro valley and their potential as plant growth promoters;Journal of Applied Microbiology;2024-08-23

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