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[Occurrence of microorganisms in flavoured olive oils]

2006

Ciafardini, G. | Zullo Biagi, A.

AGROVOC Keywords
aceite de oliva acidez acidity acidità additif alimentaire additivi alimentari aditivos alimentarios aglio ail ajo aromatisant aromatizantes aromatizzanti bacteria biological contamination cell counting cell culture chillies citron conta cellulare contamination biologique contaminazione biologica culture de cellule flavourings food additives garlic guindilla huile d'olive keeping quality lemons levadura levure lieviti limoni lipid peroxidation microscopia microscopie microscopy moho moisissure moulds muffe olio d'oliva olive oil oregano origan origano peperoncini piccanti perossidazione lipidica piment fort serbevolezza yeasts
Bibliographic information
Volume 62 Issue 30 ISSN 0020-0689
Pagination
pp. 49-52
Other Subjects
Cultivo de celulas; Peroxidacion lipidica; Acidite; Aptitud para la conservacion; Conteo de celulas; Contaminacion biologica; Limon acido; Numeration cellulaire; Aptitude a la conservation; Peroxydation des lipides
Language
Italian
Note
2 tables
2 graphs
Translated Title
Presenza di microrganismi negli oli di oliva aromatizzati
2008-05-15
AGRIS AP
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