[Evolution of the natural microflora in the brines of table olives of the natural black cv. Galega type [Portugal]]
1998
Fernandes, I. | Peito, M. | Tafula, J. | Formosinho, P. | Peres, C. | Cruz, I.
The traditional production of table olives should be preserved and improved. The spontaneous fermentation lies on the bases of the brined olives technological process. During this fermentation, biochemical transformations responsable for the sensorial characteristics of the olive, take place by the action of the natural microflora. The aim of this work is to make the characterization of the traditional fermentation of black table olive Galega cultivar, from Portalegre region
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书目信息
Revista de Ciencias Agrarias (Portugal)
卷
11
期
1234
ISSN
0871-018X
页码
pp. 363-367
其它主题
Qualite; Tecnologia de los alimentos
语言
葡萄牙语
注释
Summaries (En, Pt)
3 graph., 2 tables, 5 ref.
翻译的标题
Evolucao da microflora natural em salmoura de azeitona de mesa tipo negra natural da cv. Galega
类型
Summary; Conference; Non-Conventional
粮农组织大会
[1. National Symposium on Olive-Growing], Braganca (Portugal), 15-18 Sep 1998
团体作者
Sociedade de Ciencias Agrarias de Portugal, Lisbon (Portugal)
2000-08-15
AGRIS AP
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