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

Author: Psani M.   Kotzekidou P.  

Publisher: Springer Publishing Company

ISSN: 0959-3993

Source: World Journal of Microbiology and Biotechnology, Vol.22, Iss.12, 2006-12, pp. : 1329-1336

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content