Technical review on vinegar fermentation process and physiochemical properties of vinegar product based on Shariah and scientific perspectives

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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 pr...

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Bibliographic Details
Main Authors:	Jamaludin, Mohd Aizat, Md. Amin, Nur Alifah, Othman, Rashidi, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika
Format:	Book Chapter
Language:	English
Published:	Springer Nature 2018
Subjects:	B Philosophy (General) TP248.13 Biotechnology TP368 Food processing and manufacture TP500 Fermentation industries. Beverages. Alcohol
Online Access:	http://irep.iium.edu.my/62610/ http://irep.iium.edu.my/62610/1/62610_Technical%20Review%20on%20Vinegar.pdf

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