Errata to “Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines”

dc.contributor.author	Tassou, C	en
dc.contributor.author	Panagou, E	en
dc.contributor.author	Katsaboxakis, K	en
dc.date.accessioned	2014-06-06T06:45:19Z
dc.date.available	2014-06-06T06:45:19Z
dc.date.issued	2003	en
dc.identifier.uri	http://dx.doi.org/10.1016/S0740-0020(02)00171-5	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2368
dc.title	Errata to “Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines”	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0740-0020(02)00171-5	en
heal.publicationDate	2003	en
heal.journalName	Food Microbiology	en
dc.identifier.doi	10.1016/S0740-0020(02)00171-5	en