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Isolation and Screening of Acetobacter Spp. From Different Sources for Vinegar Production Ragni

By: RagniMaterial type: Text

TextPublication details: Pusa, Samastipur CBS&H, RPCAU 2025Description: 49pSubject(s): Biotechnology | Project Report | B.TechDDC classification: 664.55 Dissertation note: B.Tech, Biotechnology 2025

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B.Tech

Dr. Rajendra Prasad Central Agricultural University Pusa,

664.55 R14I (Browse shelf)

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84243

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Previous	664.530202 G97H Hand Book of Spices and Packaging with Formulaes : with directories of plant and equipments and importers/exporters & manufacturers of spices/masala /	664.530202 P18H Handbook on Spices and Condiments : cultivation, processing and extraction /	664.5307 P90Q Quality assurance in Spices and Spice Products	664.55 R14I Isolation and Screening of Acetobacter Spp. From Different Sources for Vinegar Production	664.6 L91S Snack Foods Processing	664.6 M44S Snack Food Technology /	664.6 M44S Snack Food Technology/ by Samuel A. Matz	Next

B.Tech, Biotechnology 2025

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