Lycovrissi Greece
Papers:
P1-91 Survival of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during Storage of Fermented Black and Green Table Olives
P2-64 Survival of Lactic Acid Bacteria with Probiotic Potential during Shelf Life of Fermented Green Olives under Modified Atmospheres
P3-25 Rapid Quantitative and Qualitative Assessment of Minced Pork Meat Spoilage Using Fourier Transform Infrared (FTIR) Spectroscopy Data
P3-80 Probiotic Potential of Lactic Acid Bacteria Isolated from Fermented Greek Table Olives