Survival of Bacillus cereus Vegetative Cells during Spanish-Style Fermentation of Conservolea Green Olives

Author: Panagou Efstathios Z.   Tassou Chrysoula C.   Vamvakoula Panayota   Saravanos Eleftherios K. A.   Nychas George-John E.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.7, 2008-07, pp. : 1393-1400

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content