Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives
Guardado en:
| Publicado en: | Grasas y aceites |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Grasas y aceites v. 55, no. 4 (2004), p. 385-393 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Grasas y aceites |
| LEADER | 00903cab#a22003134c#4500 | ||
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