Vinegar

Encyclopedia of Food Microbiology: Second Edition

Volumn , Issue , 2014, Pages 717-721

  Adams, M R ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Acetic acid bacteria; Fermentation; Food preservation; Pickling; Vinegar

Indexed keywords

EID: 84964366298     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384730-0.00348-7     Document Type: Chapter

References (3)

1. Adams M.R. Vinegar. Microbiology of Fermented Foods 1998, vol. 1. Blackie Academic & Professional, London. second ed. B.J.B. Wood (Ed.).
2. Vinegars of the World 2009, Springer Verlag Italia, Milan, pp. 297. L. Solieri, P. Giudici (Eds.).
3. Yamada Y., Yukpan P. Genera and species in acetic acid bacteria. International Journal of Food Microbiology 2008, 125:15-24.