Vinegars of the World
Edited by Vinegars of the World
The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of
environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn
of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits,
cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several
images and tables, clearly describes some of the main types of vinegar produced in the world in their peculiar
aspects. In particular, vinegar technology and microbiology are dealt with extensively. The nomenclature of the
microorganisms involved has been updated according to the current taxonomy.
Softcover 300 pp ISBN 9788847008656
Written for scientists, professionals and students in biotechnology, food science, applied microbiology
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