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Characteristics of Butyric Acid Bacteria from Olives

  • Published:1943-10 Issue:4 Volume:46 Page:315-322
  • ISSN:0021-9193
  • Container-title:Journal of Bacteriology
  • language:en
  • Short-container-title:J Bacteriol

Author:

Gililland J. Richard1,Vaughn Reese H.1

Affiliation:

1. Division of Fruit Products, University of California, Berkeley, California

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Reference12 articles.

1. Olive pickling in Mediterranean countries;CRUESS W. V.;Calif. Agr. Expt. Sta. Circ.,1924

2. Pickling Green Olives;CRUESS W. V.;Calif. Agr. Expt. Sta. Bull.,1930

3. Commercial fruit and vegetable products. 2d ed. McGraw-Hill Co;CRUESS W. V.;New York,1938

4. Bacterial decomposition of olives during pickling;CRUESS W. V.;Calif. Agr. Expt. Sta. Bull.,1923

5. Report on the condition of olive culture in California;HAYNE UR P;Calif. Agr. Expt. Sta. Bull.,1900

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