A study on the different characteristics of fermented and synthetic vinegar
All fermented coconut oil and sugarcane vinegars produced on a laboratory scale were able to meet the standards (Adminidtrative Order, No. 134 s 1970) of the total acidity, total solids, total ash and lead content. The BFAD standards for vinegar do not specify limits for ammonia value and total nitr...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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1992.
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