ListarDepartamento de Microbiología por tema "Air-flow rate"
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Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate
(PAGEPress, 2012)The nitrogen source for acetic acid bacteria is important during the vinegar making process. There can be great variation in the final result according to the specific source, the total nitrogen availability and the ...