EFFECTS OF FERMENTATION AND ITS CONTROL ON THE SENSORY CHARACTERISTICS OF CONSERVOLEA VARIETY GREEN OLIVES

被引：34

作者：

BALATSOURAS, G

TSIBRI, A

DALLES, T

DOUTSIAS, G

机构：

[1] INST FOOD TECHNOL,LIKOVRISSI,GREECE

[2] ELEOURGIKI,COOPERAT UNION TT113,ATHENS,GREECE

来源：

关键词：

D O I：

10.1128/AEM.46.1.68-74.1983

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：68 / 74

页数：7

共 26 条

[21]

RAGAZZI E, 1967, Annali di Chimica, V57, P1386

[22] OLEUROPEIC ACID - NEW COMPOUND FROM OLEA-EUROPAEA [J].

SHASHA, B ;

LEIBOWITZ, J .

[23]

Vaughn R. H., 1954, IND FERMENTATIONS, V2, P417

[24]

Vaughn Reese H., 1943, CALIFORNIA AGRIC EXP STA BULL, V678, P1

WALTER, WM ;

FLEMING, HP ;

ETCHELLS, JL .

[26]

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