Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

Literals

dcterms:publisher
- Food Microbiology
bibo:doi
- 10.1016/j.fm.2009.11.015
ou:bibtex
- @article{Bautista-Gallego2010,title = {Fermentation profiles of Manzanilla-Alore{\~n}a cracked green table olives in different chloride salt mixtures},journal = {Food Microbiology},year = {2010},volume = {27},number = {3},pages = {403-412},author = {Bautista-Gallego, J. and Arroyo-L{\'o}pez, F.N. and Dur{\'a}n-Quintana, M.C. and Garrido-Fern{\'a}ndez, A.}}
dcterms:creator
- Bautista-Gallego J.
dcterms:contributor
- Bautista-Gallego J.; Arroyo-Lopez F.N.; Duran-Quintana M.C.; Garrido-Fernandez A.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77949264817&origin=inward
bibo:eissn
- 1095-9998
ou:eid
- 2-s2.0-77949264817
fabio:hasPublicationYear
- 2010
vivo:identifier
- 2010-2052
bibo:issn
- 0740-0020
bibo:page_range
- 403-412
ou:tipoPublicacion
- Article
dcterms:title
- Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-77949264817&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77949264817&origin=inward
bibo:volume
- 27