Sirke Teknolojisi Kitabı
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Book Name: Vinegar Technology Book
Author: Prof. Dr. Nihat Aktan-Assoc. Dr. Hatice Kalkan Yildirim
Publisher: Sidas Media
Page: 88
Publication Date: 2011
Entrance
1.1.Definition of Vinegar
1.2. History of Vinegar
2. Principles of Vinegar Production
2.1.Vinegar Raw Materials
2.2. Acetic Acid Fermentation
2.3. Acetic Acid Bacteria
2.3.1.General Information
2.3.2. Systematics of Acetic Acid Bacteria
2.3.3. Morphology of Acetic Acid Bacteria
2.3.4.Physiology of Acetic Acid Bacteria
2.3.5. Production of Acetic Acid Bacteria
2.3.6.Production of Pure Acetic Acid Bacteria (isolation)
3.Vinegar Production Techniques
3.1. Vinegar Production with Slow Method
3.1.1.Simple Slow Method
3.1.2.Orleans (French method)
3.1.3.Pastor method (Improved Orleans method)
3.2.Quick Method (German Style), Chain Fermentation
3.2.1.Simple Quick Procedure
3.2.2.Generator Method
3.2.3.Submers Method
3.3.Vinegar Yield
4.Producing Vinegar from Various Raw Materials
4.1.Grape and Wine Vinegar Production
4.2. Grapes Vinegar Production
4.3. Vinegar Production from Fruits
4.4. Vinegar Production from Dried Fruits
4.4.1.Raisin Vinegar Production
4.4.2.Dried Mulberry and Dried Fig Vinegar Production
4.5.Alcohol Vinegar Production
4.6.Balsam Vinegar Production
4.7.Other Vinegars
5. Transactions Applying to Vinegar
5.1. Resting
5.2.Clarification and Filtering
5.3.Pasteurization of Vinegar
5.4.Diluting Vinegar to Standard Composition
5.5.Vinegar Packaging and Composition of Vinegar
6. Vinegar Errors, Diseases and Harms
6.1 Vinegar Mistakes
6.2. Vinegar Diseases
6.3. Harmful effects of vinegar
7.Vinegar Analysis
7.1. Routine Analyzes
7.2.Specific Analyzes
7.3.Determining Whether Vinegar is Natural or Artificial
7.4.Determining the Difference Between Wine Vinegar and Other Vinegars
7.5. Maximum Limits of Chemical Contaminants and Food Additives K
8.Artificial Acetic Acid and Its Production
resources
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