European Symposium on Food Safety (IAFP)

Contributions

1. Hondrodimou O., Stamatiou A., Oikonomopoulou V., Gogou E., Cui F.J., Taoukis P., Krokida M., Panagou E., 2015,Microbiological Stability of Fermented Black Olives Using Osmotic Dehydration as a Pre-fermentation Treatment and Monosodium Glutamate as a Natural Flavor Enhancer, IAFP European Symposium on Food Safety, Cardiff, Wales, 20-22 April 2015