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Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

机译：包装对非热保存绿色西班牙橄榄微生物存活及物理化学特性的影响

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Aikaterini Tzamourani; George Economou-Petrovits; Stavros Panagiotidis; George-John Nychas; Efstathios Z. Panagou;
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1. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives [J] . Rodriguez-Gomez F., Romero-Gil V., Arroyo-Lopez F. N., LWT-Food Science & Technology . 2015,第1期

机译：包装和贮藏条件对非保温绿色西班牙式曼萨尼利亚橄榄的微生物存活率，理化特性和颜色的影响
2. Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing [J] . C.S. Parinos, C.D. Stalikas, Th.S. Giannopoulos, Journal of Hazardous Materials . 2007,第1a2期

机译：西班牙式绿橄榄加工不同阶段产生的废水的化学和物理化学特征
3. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour [J] . Bautista-Gallego Joaquin, Noe Arroyo-Lopez Francisco, Romero-Gil Veronica, Journal of the Science of Food and Agriculture . 2015,第8期

机译：ZnCl2对绿色西班牙风格食用橄榄包装的影响，其表现形式与行为有关
4. P61: SODIUM CONTENT IN SPANISH-STYLE HALKIDIKI GREEN OLIVES AND ITS RELATIONSHIP WITH CONSUMER ACCEPTABILITY SCORES [C] . Mastralexi A., Filippidou M., Mantzouridou Th. F., IMEKOFOODS Conference . 2018

机译：P61：西班牙风格的Halkidiki绿橄榄钠及其与消费者可接受性分数的关系
5. Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola) [O] . Paola Lavermicocca, Luisa Angiolillo, Stella L. Lonigro, -1

机译：植物乳杆菌5BG在冷藏保存的生物保存包装的西班牙式食用橄榄期间存活下来（cv。Bella di Cerignola）
6. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives [O] . Rodríguez-Gómez, Francisco J., Romero-Gil, Verónica, Arroyo López, Francisco Noé, 2015

机译：包装和贮藏条件对非保温绿色西班牙式曼萨尼利亚橄榄微生物存活，理化特性和颜色的影响

Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

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