Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives
The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162947 |