Mahogany (Swietenia sp.) chips in molasses-coconut water vinegar

ABSTRACT The present study evaluated the effect of using toasted mahogany wood chips on the quality of the vinegar produced from the two-stage alcoholic/acetous fermentation of coconut water with added cane molasses. Molasses-coconut water solutions with concentrations of 27, 31, and 38% (w/w molass...

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Bibliographic Details

Main Author:	Fenequito, Kris Anne A.
Other Authors:	Azanza, Ma. Patricia V.
Resource Type:	Thesis
Language:	English
Published:	Quezon City College of Home Economics, University of the Philippines Diliman 2013.
Subjects:	Vinegar. Mahogany.