Fokusthemen
Publikationen
Services
Dienstleistungen für
Corporate Books
Publishing Lösungen
Aktuelles
Autorinnen/Autoren
Verlag
Shop
Schweizer Recht
Ausländisches Recht
Über unseren Shop
Inhalt
The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems.
Bibliografische Angaben
September 2019, 522 Seiten, Contemporary Food Engineering, Englisch
Taylor and Francis
978-0-8153-6599-0
Inhaltsverzeichnis
Schlagworte
Inhalt
The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems.
Bibliografische Angaben
September 2019, 522 Seiten, Contemporary Food Engineering, Englisch
Taylor and Francis
978-0-8153-6599-0