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Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine
Bautista-Gallego, J., Arroyo-López, F.N., Romero-Gil, V., Rodríguez-Gómez, F., García-García, P., Garrido-Fernández, A.Volume:
49
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2015.01.012
Date:
August, 2015
File:
PDF, 1.40 MB
english, 2015