Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar
- 1 April 1994
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 76 (4) , 377-382
- https://doi.org/10.1111/j.1365-2672.1994.tb01643.x
Abstract
No abstract availableKeywords
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