Biogenic Amine Formation and "Zapatera" Spoilage of Fermented Green Olives: Effect of Storage Temperature and Debittering Process

Author: García P. García   Barranco C. Romero   Quintana M. C. Durán   Fernández A. Garrido  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.1, 2004-01, pp. : 117-123

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