Reducing the bloater spoilage incidence in fermented green olives during storage

Grasas y Aceites

Volumn 53, Issue 3, 2002, Pages 330-334

  Asehraou, A ^a   Peres, C ^b   Faid, M ^c   Brito, D ^b  

^a FACULTÉ DES SCIENCES   (Morocco)

^b Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^c Rabat Institut   (Morocco)

Author keywords

Alambrado; Lactobacillus plantarum; Potassium sorbate; Table olives; Yeasts

Indexed keywords

BRINES; FERMENTATION; FOOD STORAGE; MICROORGANISMS; PH EFFECTS; YEAST;

FOOD SPOILAGE;

FRUITS;

FERMENTATION; FOOD STORAGE; FRUITS; MICROORGANISMS; PH;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NEGIBACTERIA; OLEACEAE; PICHIA; PICHIA ANOMALA;

EID: 0036663565     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2002.v53.i3.325     Document Type: Article

References (11)

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