Acephate and buprofezin residues in olives and olive oil

By Cabras Paolo   Angioni Alberto   Garau Vincenzo L.   Pirisi Filippo M.   Cabitza Franco   Pala Mario  

Food Additives and Contaminants, Vol. 17, Iss. 10, 2000-10 ,pp. : 855-858

Taylor & Francis Ltd

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Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives

By López F. N. Arroyo   Quintana M. C. Durán   Fernández A. Garrido  

Journal of Food Protection, Vol. 69, Iss. 6, 2006-06 ,pp. : 1354-1364

International Association for Food Protection

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Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

By Fordham Peter J.  

Food Additives and Contaminants, Vol. 18, Iss. 5, 2001-05 ,pp. : 461-471

Taylor & Francis Ltd

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Involvement of Copper and Zinc Ions in Green Staining of Table Olives of the Variety Gordal

By Mínguez-Mosquera M. Isabel   Gallardo-Guerrero Lourdes   Hornero-Méndez Dámaso   Garrido-Fernández Juan  

Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 564-569

International Association for Food Protection

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Identification of Oxidized Chlorophylls and Metallochlorophyllic Complexes of Copper in Table Olives (cv. Gordal) with Green Staining Alteration

By Gandul-Rojas Beatriz   Gallardo-Guerrero Lourdes   Mínguez-Mosquera M. Isabel  

Journal of Food Protection, Vol. 62, Iss. 10, 1999-10 ,pp. : 1172-1177

International Association for Food Protection

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