Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives
Bonatsou, Stamatoula, Iliopoulos, Vasilis, Mallouchos, Athanasios, Gogou, Eleni, Oikonomopoulou, Vasiliki, Krokida, Magdalini, Taoukis, Petros, Panagou, Efstathios Z.Мова:
english
Журнал:
Food Microbiology
DOI:
10.1016/j.fm.2016.11.001
Date:
November, 2016
Файл:
PDF, 1.62 MB
english, 2016
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