Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation

✍ Scribed by M. Psani; P. Kotzekidou

• Book ID: 106564201
• Publisher: Springer
• Year: 2006
• Tongue: English
• Weight: 135 KB
• Volume: 22
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/s11274-006-9180-y