Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

Food Microbiology

Volumn 27, Issue 3, 2010, Pages 403-412

  Bautista Gallego, J ^a   Arroyo Lopez F N ^b   Duran Quintana M C ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Calcium chloride; Fermentation profile; Microorganisms; Potassium chloride; Sodium chloride; Table olive

Indexed keywords

BRINE; CALCIUM CHLORIDE; INORGANIC SALT; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; DRUG EFFECT; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH; SPECIES DIFFERENCE; TASTE; TIME; YEAST;

CALCIUM CHLORIDE; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; ENTEROBACTERIACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; KINETICS; OLEA; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; SPECIES SPECIFICITY; TASTE; TIME FACTORS; WATER; YEASTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; OLEACEAE;

EID: 77949264817     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.11.015     Document Type: Article

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