Submerged acetification of a vinegar base produced from waste pineapple juice-Reference-Cited by-同舟云学术

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Submerged acetification of a vinegar base produced from waste pineapple juice

Published:1967-04 Issue:2 Volume:9 Page:171-186
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Richardson K. C.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference20 articles.

1. Newer Developments in Vinegar Manufacture

2. Commercial Fruit and Vegetable Products, McGraw-Hill, New York, 1954.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Simulation and Mathematical Modelling in Ethanol Fermentation by A. aceti into Acetic Acid Product;2009 Third Asia International Conference on Modelling & Simulation;2009

2. Taiwan Fruit Vinegar;Vinegars of the World;2009

3. Useful Byproducts from Cellulosic Wastes of Agriculture and Food Industry—A Critical Appraisal;Critical Reviews in Food Science and Nutrition;2004-03

4. Vitis rotundifolia as a Source for Vinegar;Small Fruits Review;2001-04-20

5. Vinegar;Microbiology of Fermented Foods;1998

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