Description of a Starter Culture Preparation for Vinegar Fermentation
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology
Reference17 articles.
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2. Essig;Ebner,1976
3. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity;Entani;J. Gen. Appl. Microbiol.,1985
4. Bacterial starter cultures in food production;Hammes;Food Biotechnology,1990
5. Preservation of Microorganisms;Heckly;Advances in Applied Microbiology,1978
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