Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines-Reference-Cited by-同舟云学术

Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Published:2002-12 Issue:6 Volume:19 Page:605-615
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Tassou C.C.,Panagou E.Z.,Katsaboxakis K.Z.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

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4. Traitement des olives noires;Balatsouras;Inform. Oleicoles Int,1969

5. Taxonomic and physiological characteristics of the facultative rod type lactic acid bacteria isolated from fermenting green and black olives;Balatsouras;Grasas Aceites,1985

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