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

Food Microbiology

Volumn 19, Issue 6, 2002, Pages 605-615

  Tassou, C C ^a   Panagou, E Z ^a   Katsaboxakis, K Z ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS MESENTEROIDES; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; NEGIBACTERIA; OLEACEAE;

EID: 0036896938     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2002.0480     Document Type: Article

References (32)

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