Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives

ERTEN H., Bircan S., Sert S., AĞIRMAN B., BOYACI GÜNDÜZ C. P.

Food Micro, Nantes, France, 1 - 04 September 2014, pp.192, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• City: Nantes
• Country: France
• Page Numbers: pp.192
• Çukurova University Affiliated: Yes