Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of gemlik cultivar

Journal of Food Processing and Preservation

Volumn 33, Issue 5, 2009, Pages 651-664

  Kumral, A ^a   Basoglu, F ^a   Sahin, I ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTER; LACTOBACILLUS BREVIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS; OLEACEAE; PSEUDOMONAS;

EID: 70350441815     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00303.x     Document Type: Article

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