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Effect of brine replacement and salt concentration on the fermentation of naturally black olives

✍ Scribed by Güner Özay; Mehlika Borcakh

Book ID: 116169017
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 726 KB
Volume: 28
Category: Article
ISSN: 0963-9969
DOI: 10.1016/0963-9969(95)00054-2

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