Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits
| Autor: | Randazzo, C.L., Todaro, A., Pino, A., Pitino, I., Corona, O., Mazzaglia, A., Caggia, C. |
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| Zdroj: | In Food Research International August 2014 62:1154-1164 |
| Databáze: | ScienceDirect |
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