Preliminary study of physico-chemical and microbiological features of brine in the process of preserving the green olives of oblica cultivar

  • T. Kulisic, K. Berkovic, S. Pavic, A. Sustra
  • Acta Alimentaria, December 2005, Akademiai Kiado
  • DOI: 10.1556/aalim.34.2005.4.17

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http://dx.doi.org/10.1556/aalim.34.2005.4.17