Aponte, Maria <br/><br/>
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.  [electronic resource] 

 -  Food microbiology  May 2012 
 - 8-16 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2011.10.005  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Fermentation<br/>Food Handling--methods<br/>Food Microbiology--methods<br/>Hydrogen-Ion Concentration<br/>Lactobacillaceae--growth & development<br/>Olea--microbiology<br/>Random Amplified Polymorphic DNA Technique<br/>Salts