Lactobacillus Pentosus Dsm 16366 Starter Added to Brine as Freeze-Dried and as Culture in the Nutritive Media for Spanish Style Green Olive Production

AuthID
 P-003-Y2J
4
Author(s)
Catulo, L
·
Brito, D
·
Pintado, C
Tipo de Documento
Article
Year published
2008
Publicado
in GRASAS Y ACEITES, ISSN: 0017-3495
Volume: 59, Número: 3, Páginas: 234-238 (5)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-54149095117
Wos: WOS:000259598100005
Source Identifiers
ISSN: 0017-3495
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