The Effect of Nacl Reduction in the Microbiological Quality of Cracked Green Table Olives of the Macanilha Algarvia Cultivar

AuthID
 P-00G-WR8
5
Author(s)
Saude, C
·
Tipo de Documento
Article
Year published
2016
Publicado
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 218, Páginas: 57-65 (9)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84947761517
Wos: WOS:000369212100008
Source Identifiers
ISSN: 0168-1605
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