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

被引：0
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作者：
SAEKI, A
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来源：
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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中图分类号：
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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