Lactobacillus casei, dominant species in naturally fermented Sicilian green olives

Author: Randazzo C.L.   Restuccia C.   Romano A.D.   Caggia C.  

Publisher: Elsevier

ISSN: 0168-1605

Source: International Journal of Food Microbiology, Vol.90, Iss.1, 2004-01, pp. : 9-14

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