PRODUCTION OF GRUZIYA LACTIC ACID PRODUCT-2 CHARACTERISTIC OF TEMPERATURE CONTROL IN FERMENTATION - DARAKISHIBIRI SEMIYON MIHAIROBITSUCHI (1996)
Keywords: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PROCESSES USING MICROORGANISMS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS; SPIRITS; VINEGAR; WINE