Comparative study of some flavor components of coconut vinegar and "Paombong" vinegar

Comparative study of some flavor components of coconut vinegar and "Paombong" vinegar

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Coconut vinegar was used produced using the "let alone" process in demi-john jars of 5-gallon capacity. he sugared coconut water (18° Brix) yielded alcoholic liquor of 6.16 % alcohol content (20°C). Further fermentation and aging of the coconut liquor produced vinegar with 3.24% total acid...

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Bibliografski detalji
Glavni autor: Villamor, Cynthia A.
Daljnji autori: Aquino, Clarissa G.
Format: Knjiga
Jezik:English
Teme:
Vinegar.