Cite
HARVARD Citation
Campus, M. et al. (n.d.). Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality. Lebensmittel-Wissenschaft + Technologie =. 64 (2), pp. 671-677. [Online].