Effect of kaolin and copper based products and of starter cultures on green table olive fermentation

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 910-919

  Randazzo, Cinzia L ^a   Fava, Giovanni ^a   Tomaselli, Filippo ^a   Romeo, Flora V ^b   Pennino, Giuseppe ^c   Vitello, Euplio ^c   Caggia, Cinzia ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^c Assessorato Agricoltura e Foreste   (Italy)

Author keywords

Copper and kaolin treatments; Green table olives; Starter cultures

Indexed keywords

COPPER; KAOLIN;

ADULT; ARTICLE; BACTERIUM; CHEMISTRY; DRUG EFFECT; EVALUATION; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; INSTRUMENTATION; MALE; METABOLISM; METHODOLOGY; MICROBIOLOGY; MIDDLE AGED; OLIVE TREE; TASTE; YEAST;

ADULT; BACTERIA; COPPER; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; KAOLIN; MALE; MIDDLE AGED; OLEA; TASTE; YEASTS;

BACTERIA (MICROORGANISMS); BACTROCERA OLEAE; ENTEROBACTERIACEAE; OLEACEAE;

EID: 79955849977     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.12.004     Document Type: Article

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