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n South African Food Review - The art of vinegar production : online

Volume 41, Issue 8
  • ISSN : 0379-6000
USD

 

Abstract

Vinegar is an important acidifier and preservative, used by the food processing industry for salads, vegetables and sauces. This particular process is a submerged fermentation system, which means that the vinegar bacteria are homogeneously scattered in the fermenting mash and no carrier material is necessary.

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/content/im_safr/41/8/EJC156867
2014-08-01
2017-05-24

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