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The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar
Mateus, Tânia, Santo, David, Saúde, Cíntia, Pires-Cabral, Paula, Quintas, CéliaVolume:
218
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.11.008
Date:
February, 2016
File:
PDF, 695 KB
english, 2016