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	1.	Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region. [electronic resource] by Arroyo López, F N Quintana, M C Durán Fernández, A Garrido Producer: 20070911 In: International journal of food microbiology vol. 117 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process. [electronic resource] by García, P García Barranco, C Romero Quintana, M C Durán Fernández, A Garrido Producer: 20040311 In: Journal of food protection vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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