Microbiological and Physicochemical Changes During the Different Ripening Stages of cv. Gemlik For the Production of Naturally Fermented Black Olives | AVESİS

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Microbiological and Physicochemical Changes During the Different Ripening Stages of cv. Gemlik For the Production of Naturally Fermented Black Olives

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

FoodMicro 2014, Nantes, France, 1 - 03 September 2014, pp.192

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