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METHODS USED IN VINEGAR PRODUCTION


SIROIA ION*, BEGEA MIHAELA*, BIBIRE LUMINIŢA**, COBREA CODRIN**
* INSTITUTE OF FOOD RESEARCH S. A.- BUCHAREST, ** UNIVERSITY OF BACÄ‚U - BACÄ‚U

Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

We must consider certain factors like oxidizing temperature and environment when we choose the method an technology for vinegar fabrication.

Keywords:

vinegar, temperature oxidation, enviromnet.

Code [ID]:

MOCM200309V01S01A0019 [0000923]


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