Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives

✍ Scribed by Vergara, Javier Villegas; Blana, Vassiliki; Mallouchos, Athanasios; Stamatiou, Anastasios; Panagou, Efstathios Z.

• Book ID: 121408530
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 307 KB
• Volume: 53
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2013.03.003