Errata to “Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines”: [Food Microbiology 19(6) (2002) 605–615]

✍ Scribed by C.C. Tassou; E.Z. Panagou; K.Z. Katsaboxakis

• Book ID: 114262729
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 33 KB
• Volume: 20
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/s0740-0020(02)00171-5