Evaluation of a single strain starter culture, a selected...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 12 Vol. 64; Iss. 2

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

Campus, M., Sedda, P., Cauli, E., Piras, F., Comunian, R., Paba, A., Daga, E., Schirru, S., Angioni, A., Zurru, R., Bandino, G.
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Volume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.06.019
Date:
December, 2015
File:
PDF, 2.64 MB
english, 2015
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