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BioMed Research International
Volume 2014, Article ID 515623, 9 pages
http://dx.doi.org/10.1155/2014/515623
Research Article

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

1Hellenic Agricultural Organization-DEMETER, Institute of Technology of Agricultural Products, Sof. Venizelou 1, Lycovrissi, 14123 Athens, Greece
2Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece

Received 19 June 2014; Accepted 26 July 2014; Published 18 August 2014

Academic Editor: Nikos Chorianopoulos

Copyright © 2014 Anthoula A. Argyri et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Anthoula A. Argyri, Efstathios Z. Panagou, George-John E. Nychas, and Chrysoula C. Tassou, “Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing,” BioMed Research International, vol. 2014, Article ID 515623, 9 pages, 2014. https://doi.org/10.1155/2014/515623.