[Microbiological study of the fermentation of ripe black olives in brine. I].
D001203:Ascomycota / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D005285:Fermentation; D005504:Food Analysis; D005516:Food Microbiology; D005638:Fruit; D005658:Fungi / Q000302:isolation & purification*; D006863:Hydrogen-Ion Concentration; D012440:Saccharomyces / Q000302:isolation & purification; D012965:Sodium Chloride / Q000032:analysis; D013997:Time Factors
D012965:Sodium Chloride
Estudio microbiológico de la fermentación de aceitunas negras maduras en salmuera.