Food or edible material: processes, compositions, and products
Fermentation processes
Preparation of vinegar
Inventor
active
Acidic heteropolysaccharide AM-2
Highly viscous polysaccharides
Method for preventing soy sauce from putrefaction
Novel bacterium, Acetobacter altoacetigenes MH-24, useful for th
Process for the production of vinegar with high acetic acid conc
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