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Progress of lactic acid fermentation of green olives as affected by peel
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Year:
1968
Source of publication :
food technology (source)
Authors :
Cohen, S. (Food technology)
;
.
Ludin, Asher
;
.
Samish, Zdenka
;
.
Volume :
22
Co-Authors:
Facilitators :
From page:
1009
To page:
1012
(
Total pages:
4
)
Link :
Progress of lactic acid fermentation of green olives as affected by peel
Abstract:
Note:
Access to full text is only for authorized persons
Fermentation
food technology
lactic acid
Olea europaea (internal keyword)
olives
Peel
postharvest treatment
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More details
DOI :
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
52716
Last updated date:
02/03/2022 17:27
Creation date:
28/12/2020 12:45
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Progress of lactic acid fermentation of green olives as affected by peel
22
Scientific Publication
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