Chapter 15. Vinegar

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

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch15j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Ebner, H. and Sellmer, H. F. S. (2001) Vinegar, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch15j

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 4

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

Author Information

  1. 1

    Linz, Austria

  2. 2

    Bonn, Federal Republic of Germany

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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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