Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Author： Tassou C.C.   Panagou E.Z.   Katsaboxakis K.Z.  

Publisher： Academic Press

ISSN： 0740-0020

Source： Food Microbiology, Vol.19, Iss.6, 2002-12, pp. : 605-615

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