Vinegars of the World

Häftad, Engelska, 2008

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The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar.

Produktinformation

Utgivningsdatum2008-12-16
Mått155 x 235 x 18 mm
Vikt487 g
FormatHäftad
SpråkEngelska
Antal sidor297
Upplaga2009
FörlagSpringer Verlag
ISBN9788847008656

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Vinegars of the World.- Vinegars Through the Ages.- Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques.- Preservation of Vinegar Acetic Acid Bacteria.- Organisms Associated with Acetic Acid Bacteria in Vinegar Production.- Vinegar Engineering.- Rice Vinegars.- Malt and Distilled Malt Vinegar.- Wine and Grape Vinegars.- Traditional Balsamic Vinegar.- Jerez Vinegar.- Cider Vinegar: Microbiology, Technology and Quality.- Vinegars from Tropical Africa.- Taiwan Fruit Vinegar.- Cereal Vinegars Made by Solid-State Fermentation in China.- Other Tropical Fruit Vinegars.- Whey Vinegar.