Open Access<b>History and food culture of acetic acid bacteria utilization</b>
Author(s) -
Naoto Tonouchi
Publication year - 2015
Publication title -
nihon nyuusankin gakkaishi/nihon nyūsankin gakkaishi
Language(s) - English
Resource type - Journals
eISSN - 2186-5833
pISSN - 1343-327X
DOI - 10.4109/jslab.26.6
Subject(s) - bacteria , acetic acid , food science , chemistry , microbiology and biotechnology , biology , biochemistry , genetics