Journal of Food Technology and Preservation

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Mukaram Shah. Author

Effect of aeration on acetic acid fermentation of apple cider at 25 to 30 degree Celsius.

Department of Food Science and Technology, Agriculture Research Institute, Tarnab Farm, Pakistan

Biography:

Author is interested in the filed of Food Science. He has his writings on Food and Food sciences from Agriculture Research Institute, Tarnab Farm, Pakistan from the Department of Food Science and Technology Keywords: Apple cider vinegar, Aeration, Non-aeration, Physiochemical, Acetic acid fermentation

Subjects of specialization: Food Science,Technology

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