Abstract
Decades of research, particularly as regards the study and development of submerged microbial cultures, have allowed the acetification process to be improved in such a way that it now provides vinegar of much higher quality and in substantially higher yields, all with a high reproducibility (Emde, 2006). © 2009 Springer Milan.
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CITATION STYLE
APA
García-García, I., Santos-Dueñas, I. M., Jiménez-Ot, C., Jiménez-Hornero, J. E., & Bonilla-Venceslada, J. L. (2009). Vinegar engineering. In Vinegars of the World (pp. 97–120). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_6
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