Microbial contamination and control measures during traditional Chinese vinegar fermentation

doi:10.13995/j.cnki.11-1802/ts.019750

WANG Xingjie, LIU Aiping, AO Xiaolin, WU Yuanming, CHEN Rong, LIU Shuliang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 260-265.

PDF(919 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 260-265. DOI: 10.13995/j.cnki.11-1802/ts.019750

Microbial contamination and control measures during traditional Chinese vinegar fermentation

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 260-265 https://doi.org/10.13995/j.cnki.11-1802/ts.019750

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(919 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-12-25	2019-05-25
Issue Date
2019-06-17

Please choose a citation manager

Content to export