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V Romero-Gil

Showing results (11-20 of 14) with videos related to

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Food Microbiology|December 4, 2012
Evaluating the individual effects of temperature and salt on table olive related microorganismsV Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, et al.
International Journal of Food Microbiology|July 22, 2016
Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysisE Medina, M A Ruiz-Bellido, V Romero-Gil, et al.
International Journal of Food Microbiology|November 13, 2012
Yeasts in table olive processing: desirable or spoilage microorganisms?F N Arroyo-López, V Romero-Gil, J Bautista-Gallego, et al.
Food Microbiology|September 19, 2012
Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentationsF N Arroyo-López, J Bautista-Gallego, J Domínguez-Manzano, et al.
Pageof 2

Showing results (11-20 of 14) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 14 results.
Food Microbiology|December 4, 2012
Evaluating the individual effects of temperature and salt on table olive related microorganismsV Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, et al.
International Journal of Food Microbiology|July 22, 2016
Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysisE Medina, M A Ruiz-Bellido, V Romero-Gil, et al.
International Journal of Food Microbiology|November 13, 2012
Yeasts in table olive processing: desirable or spoilage microorganisms?F N Arroyo-López, V Romero-Gil, J Bautista-Gallego, et al.
Food Microbiology|September 19, 2012
Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentationsF N Arroyo-López, J Bautista-Gallego, J Domínguez-Manzano, et al.
Pageof 2