PURE CULTURE FERMENTATION OF GREEN OLIVES

[1] PECTOLYTIC ENZYME ACTIVITY IN VARIOUS PARTS OF THE CUCUMBER PLANT AND FRUIT [J]. BOTANICAL GAZETTE, 1951, 113 (02): : 216 - 221

[2] BELL TA, 1958, FOOD RES, V23, P198

[3] BELL TA, 1955, ARS725 US DEP AGR

[4] BELL THOMAS A., 1958, BOT GAZ, V119, P192, DOI 10.1086/335977

[5] Bourquelot E, 1908, CR HEBD ACAD SCI, V147, P533

[6] COLUMBO P, 1960, J CHROMATOGR, V3, P343

[7] COSTILOW RN, 1957, FOOD TECHNOL-CHICAGO, V11, P591

[8] COSTILOW RN, 1956, FOOD RES, V21, P27

[9] Cruess W.V., 1958, COMMERCIAL FRUIT VEG, Vfourth, DOI [10.2134/agronj1959.00021962005100060027x, DOI 10.2134/AGRONJ1959.00021962005100060027X]

[10] The bitter glucoside of the olive [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1934, 56 (07) : 2115 - 2117

[1] PECTOLYTIC ENZYME ACTIVITY IN VARIOUS PARTS OF THE CUCUMBER PLANT AND FRUIT [J]. BOTANICAL GAZETTE, 1951, 113 (02): : 216 - 221

[2] BELL TA, 1958, FOOD RES, V23, P198

[3] BELL TA, 1955, ARS725 US DEP AGR

[4] BELL THOMAS A., 1958, BOT GAZ, V119, P192, DOI 10.1086/335977

[5] Bourquelot E, 1908, CR HEBD ACAD SCI, V147, P533

[6] COLUMBO P, 1960, J CHROMATOGR, V3, P343

[7] COSTILOW RN, 1957, FOOD TECHNOL-CHICAGO, V11, P591

[8] COSTILOW RN, 1956, FOOD RES, V21, P27

[9] Cruess W.V., 1958, COMMERCIAL FRUIT VEG, Vfourth, DOI [10.2134/agronj1959.00021962005100060027x, DOI 10.2134/AGRONJ1959.00021962005100060027X]

[10] The bitter glucoside of the olive [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1934, 56 (07) : 2115 - 2117