Appropriate technology in vinegar production for the urban poor: Project study

Vinegar, an important food condiment, requires more than thirty days for production using the traditional submerged fermentation process. This study investigated the effects of ethanol concentration, amount of mother vinegar, process designs, aeration and exposure to light on the acetic acid ferment...

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Bibliographic Details
Main Authors: Floresca, Matthew, Sia, Edison, Wong, Wai Ming
Format: text
Language:English
Published: Animo Repository 1987
Subjects:
Online Access:https://animorepository.dlsu.edu.ph/etd_honors/26
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Institution: De La Salle University
Language: English