Advances in vinegar production

• Material Type: 図書
• ISBN: 9780815365990 (Hardback); 0815365993; 9781351208475 (electronic bk.); 1351208470 (electronic bk.); 9781351208468 (electronic bk. : PDF); 1351208462 (electronic bk. : PDF); 9781351208444 (electronic bk. : Mobipocket); 1351208446 (electronic bk. : Mobipocket); 9781351208451 (electronic bk. : EPUB); 1351208454 (electronic bk. : EPUB)
• Title: Advances in vinegar production
• Author/Editor: edited by Argyro Bekatorou.
• Series Title: Contemporary Food Engineering
• Author Heading: Bekatorou, Argyro.
• Publication, Distribution, etc.: Boca Raton : CRC Press (出版)
• Publication Date: [2020]
• Publication Date (W3CDTF): 2020
• Extent: xx, 502 pages
• Size: 24 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Vinegar.; Vinegar industry.; TECHNOLOGY / Food Science
• LCC: TP429
• DDC: 664/.55
• NDLC: PC51
• Target Audience: 一般
• Holding library: 国立国会図書館
• Call No.: PC51-B10
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 029729305; http://id.ndl.go.jp/bib/029729305
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Chapter 1. History and Current Issues of Vinegar. Chapter 2. Types of Vinegars, Chapter 3. The Biochemistry of Vinegar Production. Chapter 4. Advances...
• Summary, etc.: In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" met...