PRODUCTION OF RICE VINEGAR BY A MIXED CULTURE OF ACETIC ACID-TOLERANT YEAST AND ACETOBACTER SPP - STUDIES ON ACETIC-ACID FERMENTATION .2.

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作者：

SAEKI, A

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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1989年 / 36卷 / 09期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：726 / 731

页数：6

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