15. Vinegar

  1. Prof. Dr. H.-J. Rehm3,
  2. Dr. G. Reed4
  1. Heinrich Ebner1,
  2. Heinrich Follmann Sylvia Sellmer2

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch15

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Ebner, H. and Sellmer, H. F. S. (2008) Vinegar, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch15

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 4

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Linz, Austria

  2. 2

    Bonn, Federal Republic of Germany

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

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CHAPTER TOOLS

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Keywords:

  • alcoholic;
  • synthetically;
  • diatomaceous;
  • microorganisms;
  • aldehyde

Summary

This chapter contains sections titled:

  • Introduction

  • Treatment of Raw Vinegar

  • Use of Vinegar

  • Constituents of Vinegar

  • Analysis of Vinegar

  • Food Law Provisions

  • References

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