Study of the factors affecting growth of Celerinatantimonas sp. and gas pocket formation in Spanish-style green olives-Reference-Cited by-同舟云学术

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Study of the factors affecting growth of Celerinatantimonas sp. and gas pocket formation in Spanish-style green olives

Published:2022-11 Issue: Volume:141 Page:109208
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ruiz-Barba José L.,de Castro Antonio,Romero Concepción^ORCID,Sánchez Antonio H.^ORCID,García Pedro,Brenes Manuel^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference25 articles.

1. Reducing the bloater spoilage incidence in fermented green olives during storage;Asehraou;Grasas Y Aceites,2002

2. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives;Blana;Food Microbiology,2014

3. Estudios sobre el aderezo de aceitunas verdes. XVI. Experiencias sobre el alambrado;Borbolla-Alcalá;Grasas Y Aceites,1959

4. Estudios sobre el aderezo de aceitunas verdes. XIX. Nuevas experiencias sobre el alambrado;Borbolla-Alcalá;Grasas Y Aceites,1960

5. Industrial implementation of black ripe olive storage under acid conditions;de Castro;Journal of Food Engineering,2007

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization and safety of commercial table olives from the Algerian market;Food Control;2024-06

2. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends;Foods;2023-10-09

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