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...
Saved in:
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | De La Salle University |
Language: | English |
Similar Items
-
The production of vinegar from coconut water
by: Lapus, Wilfredo Villanueva
Published: (1970) -
Producing and marketing banana vinegar
by: Abastillas, Jennifer C., et al.
Published: (1993) -
A project study on the manufacture of vinegar from coconut water
by: Rono, Antonio A.
Published: (1959) -
Diabetes Control: Is Vinegar a Promising Candidate to Help Achieve Targets?
by: Siddiqui, F.J., et al.
Published: (2021) -
ผลของการบริโภคน้ำส้มสายชูหมักต่อการเปลี่ยนแปลงของสัดส่วนและองค์ประกอบของร่างกายในกลุ่มผู้ที่มีภาวะเมตาบอลิกซินโดรม
by: มณีรัตน์ เตชะวิเชียร, et al.
Published: (2021)