Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C
Blana, Vasiliki A., Polymeneas, Napoleon, Tassou, Chrysoula C., Panagou, Efstathios Z.
Published in Food microbiology (01.02.2016)
Published in Food microbiology (01.02.2016)
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