Reducing the bloater spoilage during lactic fermentation of moroccan green olives

Food Technology and Biotechnology

Volumn 43, Issue 4, 2005, Pages 373-377

  Lamzira, Zahra ^a   Asehraou, Abdeslam ^a   Brito, Dulce ^b   Oliveira, Manuella ^b   Faid, Mohamed ^c   Peres, Cidalia ^b  

^a FACULTÉ DES SCIENCES   (Morocco)

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

^c INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Bloater spoilage; Fermentation; Green olives; Lactobacillus plantarum; Yeasts

Indexed keywords

FERMENTATION PROCESS; GREEN OLIVES; LACTIC FERMENTATIONS; LACTOBACILLUS PLANTARUM; ORGANOLEPTIC PROPERTIES; SALT LEVELS;

BACILLI; YEAST;

FERMENTATION;

LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 30444441934     PISSN: 13309862     EISSN: 13309862     Source Type: Journal    
DOI: None     Document Type: Article

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