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Effects of different preservation methods and storage on Spanish-style domat olives fermented with different chloride salts |
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| Authors: | Ferişte Öztürk Güngör Özgül Özdestan Ocak Mustafa Kemal Ünal |
| Affiliation: | 1. Food Technology Department, Olive Research Institute, Izmir, Turkey;2. Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey |
| Abstract: | |
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