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Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing
Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and fir...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi Publishing Corporation
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4151865/ https://ncbi.nlm.nih.gov/pubmed/25243146 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/515623 |
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