CHARACTERIZATION OF ACETIC ACID BACTERIA IN TRADITIONAL ACETIC ACID FERMENTATION OF RICE VINEGAR (KOMESU) AND UNPOLISHED RICE VINEGAR (KUROSU )PRODUCED IN JAPAN

NANDA, K., TANIGUCHI, M., UJIKE, S., ISHIHARA, N., MORI, H., ONO, H., & MUROOKA, Y.. (2001). CHARACTERIZATION OF ACETIC ACID BACTERIA IN TRADITIONAL ACETIC ACID FERMENTATION OF RICE VINEGAR (KOMESU) AND UNPOLISHED RICE VINEGAR (KUROSU )PRODUCED IN JAPAN. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 67(2), 986-990. SID. https://sid.ir/paper/562019/en

NANDA K., TANIGUCHI M., UJIKE S., ISHIHARA N., MORI H., ONO H., MUROOKA Y.. CHARACTERIZATION OF ACETIC ACID BACTERIA IN TRADITIONAL ACETIC ACID FERMENTATION OF RICE VINEGAR (KOMESU) AND UNPOLISHED RICE VINEGAR (KUROSU )PRODUCED IN JAPAN. APPLIED AND ENVIRONMENTAL MICROBIOLOGY[Internet]. 2001;67(2):986-990. Available from: https://sid.ir/paper/562019/en

K. NANDA, M. TANIGUCHI, S. UJIKE, N. ISHIHARA, H. MORI, H. ONO, and Y. MUROOKA, “CHARACTERIZATION OF ACETIC ACID BACTERIA IN TRADITIONAL ACETIC ACID FERMENTATION OF RICE VINEGAR (KOMESU) AND UNPOLISHED RICE VINEGAR (KUROSU )PRODUCED IN JAPAN,” APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 67, no. 2, pp. 986–990, 2001, [Online]. Available: https://sid.ir/paper/562019/en