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Effect of aeration on acetic acid fermentation of apple cider at 25 to 30 degree Celsius.
Department of Food Science and Technology, University of Swabi, KP, Pakistan
Biography:
Author is skilled at Food Science and he had his studies from the Department of Food Science and Technology from University of Swabi, KP, Pakistan. Keywords: Apple cider vinegar, Aeration, Non-aeration, Physiochemical, Acetic acid fermentation
Subjects of specialization: Plant Pathology,Food Science , Fermentation
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