INCIDENCE OF INDIGENOUS MICROBIAL FLORA FROM UTENSILS AND SURROUNDING AIR IN TRADITIONAL FRENCH CIDER MAKING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1998.tb00977.x/fullpdf
Reference19 articles.
1. Yeasts in Cider-Making
2. CONTROLLED PRODUCTION OF CIDER BY INDUCTION OF ALCOHOLIC FERMENTATION AND MALOLACTIC CONVERSION
3. Carr , J. G. Passmore , S. M. Report Long Ashton Research Station for 1970 1971 132
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