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


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