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Descripción
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| Vinegar is neither merely acidulated water nor a spontaneously fermented product. Its production follows a well-defined acetification method. Different factors determine vinegar quality; among the most important factors are the substrate used and the production method employed. Vinegar is more than just a condiment; it can serve as basis for a health drink or as a cosmetic agent. | |
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Internacional
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Si |
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DOI
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Edición del Libro
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0 |
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Editorial del Libro
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Publisher Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37- 41 Mortimer Street, London W1T 3JH, UK |
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ISBN
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9780849350276 |
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Serie
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Título del Libro
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Encyclopedia of Biotechnology in Agriculture and Food |
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Desde página
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675 |
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Hasta página
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679 |