Studies on standardization of acetic acid fermentation conditions for production of concentrated vinegar from sugarcane

By:

Joshi, Nishu

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: MicrobiologyDescription: 29cmSubject(s):

DDC classification:

T 664.55 J68S

Summary: Fermented vinegars can be produced from a number of sugary materials of which sugarcane juice being widely available sucrose rich material was used in present study. It was pretreated at 85?C for 5 minutes and cooled to room temperature in order to free t

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.55 J68S (Browse shelf(Opens below))	Not for loan		250548

Fermented vinegars can be produced from a number of sugary materials of which sugarcane juice being widely available sucrose rich material was used in present study. It was pretreated at 85?C for 5 minutes and cooled to room temperature in order to free t

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