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Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C
- Panagou, E.Z.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.4 pp. 322-329
- processed foods, cured foods, olives, pickled foods, dried fruit, salted foods, drying, salting, sodium chloride, pH, water activity, reducing sugars, shrinkage, food packaging, postharvest treatment, modified atmosphere packaging, air, carbon dioxide, potassium sorbate, aerobic conditions, food storage, storage temperature, food processing quality, physicochemical properties, plate count, lactic acid bacteria, Enterobacteriaceae, yeasts, Pseudomonas, food contamination, food spoilage