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Academic Journal

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” ; Investigación sobre un pasteurizador de túnel para las aceitunas de mesa “Nocellara del Belice” procesadas mediante el “Método Castelvetrano”

Authors : Catania, P.; Alleri, M.; Martorana, A.

Subjects: Compression force; Dynamometer; Microbiological analysis

Source: Grasas y Aceites; Vol. 65 No. 4 (2014); e049 ; Grasas y Aceites; Vol. 65 Núm. 4 (2014); e049 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2014.v65.i4

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Academic Journal

Microbiological quality of karın butter, a traditionally manufactured butter from Turkey ; Calidad microbiógica de la mantequilla Karin, una mantequilla manufacturada tradicionalmente en Turquía

Authors : Gökçe, Ramazan; Aslanalp, Yeşim; Nur Herken, Emine

Subjects: Butter; Karın butter; Karın (rumen)

Source: Grasas y Aceites; Vol. 61 No. 2 (2010); 121-125 ; Grasas y Aceites; Vol. 61 Núm. 2 (2010); 121-125 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2010.v61.i2

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Academic Journal

Naturally fermented black olives of Taggiasca variety (Olea europaea L.) ; Aceitunas negras fermentadas al natural de la variedad Taggiasca (Olea europaea L.)

Authors : Amelio, Mauro; DeMuro, Emilio

Subjects: Microbiological analysis; Naturally fermented black olive; Olea europaea L

Source: Grasas y Aceites; Vol. 51 No. 6 (2000); 429-438 ; Grasas y Aceites; Vol. 51 Núm. 6 (2000); 429-438 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2000.v51.i6

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