Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

✍ Scribed by Vincenzo Marsilio; Leonardo Seghetti; Emilia Iannucci; Francesca Russi; Barbara Lanza; Marino Felicioni

• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 136 KB
• Volume: 85
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2066