Learn More
The effects of temperature, NaCl concentration and pH on the growth and lag phase time of Pichia anomala was studied by means of a central composite design. From the response surface obtained, using(More)
The changes that take place during the shelf life of "seasoned" olives (packing conditions: 4% NaCl, 0.1%citric acid, and 0.0175% sorbate) using fresh (FF) and stored (SF) cracked fruits were(More)
  • 1