Changes In Chemical And Microbiological Composition Of 2 Varieties Of Olive During Fermentation

Autor:	BORCAKLI, M, OZAY, G, ALPERDEN, I, OZSAN, E, ERDEK, Y
Rok vydání:	1993
Předmět:	food and beverages sense organs skin and connective tissue diseases
Popis:	In this study, the changes in chemical and microbiological composition of two olive varieties, Edincik and Gemlik, have been examined during fermentation at industrial scale.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=r39c86a4b39b::b6224d280ac9d61039160a88c6003bf4 https://aperta.ulakbim.gov.tr/record/103667 Zobrazit plný text záznamu