Microbial quality and yeast population dynamics in cracked green table olives' fermentations
Cracked green table olives, from the Manzanilla variety, are a fermented food produced and consumed in Portugal. The objective of the present work was to study the microbiological characteristics and yeast population evolution during the fermentation of cracked green olives. The predominant microorg...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10400.1/2544 |
| País: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/2544 |