Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts-Reference-Cited by-同舟云学术

Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts

Published:2021-01-22 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Öztürk Güngör Ferişte¹^ORCID,Özdestan Ocak Özgül²^ORCID,Ünal Mustafa Kemal²^ORCID

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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