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INTRODUCTION TO FOOD CHEMISTRY
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INTRODUCTION TO FOOD CHEMISTRY
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Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages
by
Iveta Šístková
,
Iveta Horsáková
,
Mariana Hanková
,
Helena Čížková
Published 2019-02-01
“
...After a general
introduction
and
introduction
to acetic acid bacteria, this work focuses...
”
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Helena Čížková
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Iveta Horsáková
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