Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C. [electronic resource]

By: Contributor(s): Producer: 20160823Description: 71-5 p. digitalISSN:
  • 1095-9998
Subject(s): Online resources: In: Food microbiology vol. 53
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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