Utilization of pineapple (Anonas Comosus Linn.) and papaya (Carica Papaya Linn.) fruit wastes in quick vinegar production
Vinegar was produced by the quick or generator method of acetic acid fermentation from the combined juices of pineapple and papaya trimmings, peels and culls. The pineapple and papaya juices were characterized as having average sugar contents and pH values of 14.4°Bx and 9.3°Bx and pH 3.68 and pH 4....
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| Formato: | Thesis |
| Idioma: | English |
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1985.
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