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TABLE OLIVE FERMENTATION OF GALEGA PORTUGUESE VARIETY. MICROBIOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ASPECTS
TABLE OLIVE FERMENTATION OF GALEGA PORTUGUESE VARIETY. MICROBIOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ASPECTS
2002
L. Catulo
F. Leitao
Sandra Silva
M. M. Oliveira
Cidália Peres
M. L. Gomes
I. Fernandes
Keywords:
Environmental science
Fermentation
Food science
Horticulture
Galega
Portuguese
Biotechnology
Biology
Correction
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