Technical review on vinegar fermentation process and physiochemical properties of vinegar product based on Shariah and scientific perspectives
Vinegar, as its name indicates, was made from wine at a remote period. Vinegar is essentially a dilute solution of acetic acid that was created through the process of fermentation, containing salts and extracted matter. It is also one of the most widespread and common acetic acid-diluted solution p...
| Main Authors: | , , , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
Springer Nature
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/62610/ http://irep.iium.edu.my/62610/ http://irep.iium.edu.my/62610/1/62610_Technical%20Review%20on%20Vinegar.pdf |