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

By: Lopez, F.N. ArroyoContributor(s): Quintana, M.C. Duran | Fernandez, A. GarridoCall Number: IF 55 (55) Material type: Continuing resourceContinuing resourceSubject(s): PRESERVATIVES -- IF In: Journal of Food Protection 69 (6) 2006 : 1354-1364
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YI2006 M09 D01

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