Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives

Journal of the Science of Food and Agriculture

Volumn 79, Issue 9, 1999, Pages 1197-1202

  Turantaş, Fulya ^a   Göksungur, Yekta ^a   Dinçer, A Handan ^a   Ünlütürk, Adnan ^a   Güvenç, Ulgar ^a   Zorlu, Neşe ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Black olives; Lactic acid fermentation; Potassium sorbate; Sodium benzoate

Indexed keywords

BENZOIC ACID; FERMENTATION; FOOD PROCESSING; PH; SORBATE POTASSIUM;

EID: 0345104362     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1197::AID-JSFA349>3.0.CO;2-A     Document Type: Article

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