Survival of micro-organisms in extra virgin olive oil during storage

Author： Ciafardini G.   Zullo B.A.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.19, Iss.1, 2002-02, pp. : 105-109

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

Abstract

Related content

Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures

By Canganella F.   Ovidi M.   Paganini S.   Vettraino A.M.   Bevilacqua L.   Trovatelli L.D.  

Food Microbiology, Vol. 15, Iss. 1, 1998-02 ,pp. : 71-77

Elsevier

Access to resources Recommend Favorite

Changes in the volatile components of virgin olive oil during fruit storage in aqueous media

By Koprivnjak O.   Procida G.   Zelinotti T.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 377-384

Elsevier

Access to resources Recommend Favorite

Determination of extra virgin olive oil acidity by FIA-titration

By Mariotti E.   Mascini M.  

Food Chemistry, Vol. 73, Iss. 2, 2001-05 ,pp. : 235-238

Elsevier

Access to resources Recommend Favorite

Discourses of Distinction in Contemporary Palestinian Extra-Virgin Olive Oil Production

By Meneley Anne  

Food and Foodways, Vol. 22, Iss. 1-2, 2014-04 ,pp. : 48-64

Routledge Ltd

Access to resources Recommend Favorite

Changes in antioxidant concentration of virgin olive oil during thermal oxidation

By Nissiotis M.   Tasioula-Margari M.  

Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. : 371-376

Elsevier

Access to resources Recommend Favorite