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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Main Authors: | Jamaludin, Mohd Aizat, Md. Amin, Nur Alifah, Othman, Rashidi, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika |
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Format: | Book Chapter |
Language: | English |
Published: |
Springer Nature
2018
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Subjects: | |
Online Access: | http://irep.iium.edu.my/62610/1/62610_Technical%20Review%20on%20Vinegar.pdf http://irep.iium.edu.my/62610/ https://doi.org/10.1007/978-981-10-7257-4 |
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