Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives / F.N. Arroyo Lopez, M.C. Duran Quintana and A. Garrido Fernandez
Call Number: IF 55 (55) Material type:![Continuing resource](/opac-tmpl/lib/famfamfam/SE.png)
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