Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts
Author:
Affiliation:
1. Food Technology Department, Olive Research Institute Izmir Turkey
2. Faculty of Engineering, Department of Food Engineering Ege University Izmir Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15236
Reference44 articles.
1. Microbial quality and yeast population dynamics in cracked green table olives’ fermentations
2. Anonymous. (2003).TS / 774 Table Olive Standard.
3. Anonymous. (2011). Türkiye Aşırı Tuz Tüketiminin Azaltılması Programı 2011–2015 Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü Beslenme ve Fiziksel Aktiviteler Daire Başkanlığı Ankara.
4. Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives
5. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked alorena olives;Bautista Gallego J.;Food Science and Technology,2011
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3. Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts;Journal of Food Processing and Preservation;2021-01-22
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