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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Main Authors: | , , |
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Format: | text |
Language: | English |
Published: |
Animo Repository
1987
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Subjects: | |
Online Access: | https://animorepository.dlsu.edu.ph/etd_honors/26 |
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Institution: | De La Salle University |
Language: | English |