Yeasts in table olive processing: Desirable or spoilage microorganisms?

Literals

bibo:doi
- 10.1016/j.ijfoodmicro.2012.08.003
dcterms:contributor
- Arroyo-Lopez F.N., Romero-Gil V., Bautista-Gallego J., Rodriguez-Gomez F., Jimenez-Diaz R., Garcia-Garcia P., Querol A., Garrido-Fernandez A.
ou:bibtex
- @article{Bautista-Gallego2012,title = {Yeasts in table olive processing: Desirable or spoilage microorganisms?},journal = {International Journal of Food Microbiology},year = {2012},volume = {160},number = {1},pages = {42-49},author = {Arroyo-L{\'o}pez, F.N. and Romero-Gil, V. and Bautista-Gallego, J. and Rodr{\'i}guez-G{\'o}mez, F. and Jim{\'e}nez-D{\'i}az, R. and Garc{\'i}a-Garc{\'i}a, P. and Querol, A. and Garrido-Fern{\'a}ndez, A.}}
dcterms:title
- Yeasts in table olive processing: Desirable or spoilage microorganisms?
bibo:page_range
- 42-49
ou:eid
- 2-s2.0-84868680623
bibo:eissn
- 1879-3460
dcterms:creator
- Arroyo-López F.N.
bibo:issn
- 0168-1605
fabio:hasPublicationYear
- 2012
vivo:identifier
- 2012-2265
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Review
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84868680623&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84868680623&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84868680623&origin=inward
bibo:volume
- 160