Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

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Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the al...

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Bibliographic Details
Main Authors:	Jamaludin, Mohd Aizat, Md Amin, Nur Alifah, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika, Othman, Rashidi, Abdullah Sani, Muhammad Shirwan, Ramli, Mohd Anuar
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	TP368 Food processing and manufacture TS155 Production management
Online Access:	http://irep.iium.edu.my/57458/ http://irep.iium.edu.my/57458/1/57458_Study%20on%20physiochemical%20properties.pdf http://irep.iium.edu.my/57458/7/57458_Study%20on%20physiochemical%20properties_scopus.pdf

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