Technical Review on Vinegar Fermentation Process and Physiochemical Properties of Vinegar Product Based on Shariah and Scientific Perspectives
Crossref DOI link: https://doi.org/10.1007/978-981-10-7257-4_43
Published Online: 2018-02-24
Published Print: 2018
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jamaludin, Mohammad Aizat
Amin, Alifah
Othman, Rashidi
Fadzlillah, Nurrulhidayah Ahmad
Kartika, Betania
License valid from 2018-01-01