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

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

Show all versions (2)

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...

Full description

Bibliographic Details
Main Author: Villamor, Cynthia A.
Other Authors: Aquino, Clarissa G.
Format: Book
Language:English
Subjects:
Vinegar.