Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels
Version of Record online: 20 MAR 2007
Copyright © 2007 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 87, Issue 6, pages 1123–1131, 30 April 2007
How to Cite
Tassou, C. C., Katsaboxakis, C. Z., Georget, D. M., Parker, M. L., Waldron, K. W., Smith, A. C. and Panagou, E. Z. (2007), Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels. J. Sci. Food Agric., 87: 1123–1131. doi: 10.1002/jsfa.2823
- Issue online: 27 MAR 2007
- Version of Record online: 20 MAR 2007
- Manuscript Accepted: 1 DEC 2006
- Manuscript Revised: 23 AUG 2006
- Manuscript Received: 4 MAY 2006
- EU OLITEXT. Grant Number: FAIR-CT97-3053
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