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Advances in Vinegar Production

Advances in Vinegar Production

2 982 kr

2 982 kr

På lager

Ti., 25 mars - fr., 28 mars


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris


Produktbeskrivelse

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.

Artikkel nr.

8d02d272-7217-444d-8450-c9ea4c3a0a8d

Advances in Vinegar Production

2 982 kr

2 982 kr

På lager

Ti., 25 mars - fr., 28 mars


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris