New process for production of fermented black table olives using selected autochthonous microbial resources-Reference-Cited by-同舟云学术

New process for production of fermented black table olives using selected autochthonous microbial resources

Published:2015-09-24 Issue: Volume:6 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Tufariello Maria,Durante Miriana,Ramires Francesca A.,Grieco Francesco,Tommasi Luca,Perbellini Ezio,Falco Vittorio,Tasioula-Margari Maria,Logrieco Antonio F.,Mita Giovanni,Bleve Gianluca

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference57 articles.

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3. Naturally black olives: comparison of three processes for fermenting cv. ‘Farga’ olives;Alvarez;Olivae,2003

4. Microbial quality and yeast population dynamics in cracked green table olives' fermentations;Alves;Food Cont,2012

5. Table olives and the world market;Anonymous;Olivae,2003

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