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Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes
Tataridou, M., Kotzekidou, P.Volume:
208
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.06.001
Date:
September, 2015
File:
PDF, 539 KB
english, 2015