Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria

✍ Scribed by A. Montaño; A.H. Sánchez; A. De Castro

• Book ID: 108821932
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 142 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb09410.x