Microbiology of Fermented Foods, Volumes 1 and 2
Edition: 2nd ed. edition
Publisher: Springer
Published: July 31, 1997
Language: eng
Format: Hardcover
Number of pages: 852
ISBN-13: 9780751402162
Subjects: Food & beverage technology; Microbiology (non-medical); Technology; Technology & Industrial Arts; Science/Mathematics; Life Sciences - Biology - Microbiology; Technology / Food Industry & Science; Food Science
First sentence: Vinegar is a dilute solution of acetic acid produced by a two-stage fermentation process.