1. Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality. Issue 2 (December 2015) Authors: Campus, M.; Sedda, P.; Cauli, E.; Piras, F.; Comunian, R.; Paba, A.; Daga, E.; Schirru, S.; Angioni, A.; Zurru, R.; Bandino, G. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 2(2015:Dec.) Page Start: 671 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗