NDLI: Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar

Content Provider	Scilit
Author	Durán, M. C. Garcia, P. Brenes, Manuel Garrido, A.
Copyright Year	1994
Description	Journal: Journal of Applied Bacteriology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.1994.tb01643.x/pdf
Ending Page	382
Page Count	6
Starting Page	377
ISSN	00218847
DOI	10.1111/j.1365-2672.1994.tb01643.x
Journal	Journal of Applied Bacteriology
Issue Number	4
Volume Number	76
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1994-04-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Applied Bacteriology Lactic Acid Fermentation Lactic Acid Bacteria Ripe Olives Sodium Chloride Hojiblanca Cultivar Preservation Stage Disturbing Growth
Content Type	Text
Resource Type	Article
Subject	Microbiology Applied Microbiology and Biotechnology

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Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar