PUBLICACIÓN

Microbial stability and quality of seasoned cracked green aloreña table olives packed in diverse chloride salt mixtures

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Bautista-Gallego J., Arroyo-Lopez F.N., Romero-Gil V., Rodriguez-Gomez F., Garcia-Garcia P., Garrido-Fernandez A.

2013 JOURNAL OF FOOD PROTECTION

Food Science (Q1), Microbiology (Q2)

JCR: 1.797

SJR: 1.101


CITAS

8

DOI

10.4315/0362-028x.jfp-12-504

EID

2-s2.0-84888422326

ISSN

0362-028X

BIBTEX

@article{Bautista-Gallego2013,title = {Microbial stability and quality of seasoned cracked green alore{\~n}a table olives packed in diverse chloride salt mixtures},journal = {Journal of Food Protection},year = {2013},volume = {76},number = {11},pages = {1923-1932},author = {Bautista-Gallego, J. and Arroyo-L{\'o}pez, F.N. and Romero-Gil, V. and Rodr{\'i}guez-G{\'o}mez, F. and Garc{\'i}a-Garc{\'i}a, P. and Garrido-Fern{\'a}ndez, A.}}


AUTORES DE LA UEX