✦ LIBER ✦
Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels
✍ Scribed by N.G. Chorianopoulos; I.S. Boziaris; A. Stamatiou; G.-J.E. Nychas
- Book ID
- 113624934
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 235 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0740-0020
No coin nor oath required. For personal study only.