Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1316-1325

  Bautista Gallego, J ^a   Arroyo Lopez F N ^a   Romero Gil, V ^a   Rodriguez Gomez F ^a   Garcia Garcia P ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Calcium chloride; Green table olives; Mixture design; Potassium chloride; Principal component analysis; Sodium chloride

Indexed keywords

CHLORIDE;

ARTICLE; DRUG EFFECT; ENTEROBACTERIACEAE; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MULTIVARIATE ANALYSIS; OLIVE TREE; PH; YEAST;

CHLORIDES; ENTEROBACTERIACEAE; FERMENTATION; HYDROGEN-ION CONCENTRATION; MULTIVARIATE ANALYSIS; OLEA; YEASTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; OLEACEAE;

EID: 80051471702     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.002     Document Type: Article

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