Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures-Reference-Cited by-同舟云学术

Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

Published:2012-02 Issue:2 Volume:77 Page:S107-S114
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

María Moreno-Baquero José,Bautista-Gallego Joaquín,Garrido-Fernández Antonio,López-López Antonio

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02573.x/fullpdf

Reference32 articles.

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2. ASEMESA 2011 General information on the table olive sector http://www.asemesa.org/es/info/datos-generales-del-sector

3. Individual effects of sodium, potassium, calcium and magnesium on L. pentosus and Saccharomyces cerevisiae growth;Bautista-Gallego;J Food Protect,2008

4. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures;Bautista-Gallego;Food Microbiol,2010

5. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives;Bautista-Gallego;LWT-Food Sci Technol,2011

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