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Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentation
Francisco Noé Arroyo López, M.C. Durán Quintana, Antonio Garrido FernándezVolume:
106
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.ijfoodmicro.2005.06.010
File:
PDF, 278 KB
english, 2006