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Cellulolytic Bacteria Associated with Sloughing Spoilage of California Ripe Olives
Sloughing spoilage of California ripe olives during processing is characterized by severe softening, skin rupture, and flesh sloughing. It was assumed that cellulolytic activity was responsible for skin rupture and sloughing of flesh, and so a deliberate search was made for cellulolytic bacteria fro...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
1973
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380736/ https://ncbi.nlm.nih.gov/pubmed/4568890 |
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