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1 Ergebnisse
1
Naturally fermented Jijelian black olives: microbiological ..:
Tayeb Idoui
;
Jamel Boudjerda
;
Essaid Leghouchi
.
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/607. , 2009
Link:
https://doi.org/10.3989/gya.043009
RT Journal T1 <Title>Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c14a369631d14860a7521d8be65d7721&Exemplar=1&LAN=DE A1 Tayeb Idoui A1 Jamel Boudjerda A1 Essaid Leghouchi A1 Nour-Eddine Karam PB Consejo Superior de Investigaciones Científicas YR 2009 K1 black olives K1 microflora K1 lactic acid bacteria K1 Nutrition. Foods and food supply K1 TX341-641 JF http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/607 LK http://dx.doi.org/https://doi.org/10.3989/gya.043009 DO https://doi.org/10.3989/gya.043009 SF ELIB - SuUB Bremen
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