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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1992.
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| विषय: |