Microbial Hazards and Their Implications in the Production of Table Olives-Reference-Cited by-同舟云学术

Microbial Hazards and Their Implications in the Production of Table Olives

Published:2017-02-22 Issue: Volume: Page:119-138
ISSN:
Container-title:Foodborne Pathogens and Antibiotic Resistance
language:
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Author:

Valero A.¹,Medina E.²,Arroyo-López F.N.²

Affiliation:

1. Department of Food Science and Technology; University of Cordoba; Campus de Rabanales Edificio Darwin 14014 Córdoba Spain

2. Food Biotechnology Department, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Building 46, Ctra, Utrera, km 1 41013 Seville Spain

Publisher

John Wiley & Sons, Inc.

Reference79 articles.

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2. Basic local alignment search tool;Altschull;Journal of Molecular Biology,1990

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

4. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiology,2013

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3. Microbiological criteria: Principles for their establishment and application in food quality and safety;Italian Journal of Food Safety;2020-04-06

4. A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing;Frontiers in Microbiology;2017-11-29