Add to ORKGProocedng of Congress: International Symposium on Vinegars and Acetic Acid Bacteri
International Congress on Yeasts. Yeasts in Sciences and Biotechnology - Prevalence of the inoculate...
Recent microbiological studies investigated the acetic acid bacteria microflora of traditional balsa...
Aims: The greatest limits in the study and selection of acetic acid bacteria are due to the difficul...
Proocedng of Congress: International Symposium on Vinegars and Acetic Acid Bacteri
Traditional Balsamic Vinegar (TBV) is an Italian homemade vinegar made with cooked grape must throug...
Aims: Traditional Balsamic Vinegar has been made by the ageing of cooked grape must into wooden barr...
The term \u201cbalsamic\u201d is widespread and popular all over the world of vinegar and fancy food...
Aims: To identify and describe the indigenous yeast population involved in traditional balsamic vine...
This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional...
This book offers a clear description of all the balsamic vinegars and/or similar products produced ...
The key objective in planning the scientific programme was to ensure that the event would achieve th...
FACTS AND FICTION, SCIENCE AND TECHNOLOGY: THE BALSAMIC VINEGAR CASE STUDY The history of microbial...
This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although severa...
Over time, the name “balsamic vinegar” has acquired an important trade value and is now being usedto...
Vinegar production as well other fermented foods and beverages is based on the use of starter cultur...
International Congress on Yeasts. Yeasts in Sciences and Biotechnology - Prevalence of the inoculate...
Recent microbiological studies investigated the acetic acid bacteria microflora of traditional balsa...
Aims: The greatest limits in the study and selection of acetic acid bacteria are due to the difficul...
Proocedng of Congress: International Symposium on Vinegars and Acetic Acid Bacteri
Traditional Balsamic Vinegar (TBV) is an Italian homemade vinegar made with cooked grape must throug...
Aims: Traditional Balsamic Vinegar has been made by the ageing of cooked grape must into wooden barr...
The term \u201cbalsamic\u201d is widespread and popular all over the world of vinegar and fancy food...
Aims: To identify and describe the indigenous yeast population involved in traditional balsamic vine...
This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional...
This book offers a clear description of all the balsamic vinegars and/or similar products produced ...
The key objective in planning the scientific programme was to ensure that the event would achieve th...
FACTS AND FICTION, SCIENCE AND TECHNOLOGY: THE BALSAMIC VINEGAR CASE STUDY The history of microbial...
This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although severa...
Over time, the name “balsamic vinegar” has acquired an important trade value and is now being usedto...
Vinegar production as well other fermented foods and beverages is based on the use of starter cultur...
International Congress on Yeasts. Yeasts in Sciences and Biotechnology - Prevalence of the inoculate...
Recent microbiological studies investigated the acetic acid bacteria microflora of traditional balsa...
Aims: The greatest limits in the study and selection of acetic acid bacteria are due to the difficul...