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Food Handbook pp 360-362 | Cite as

Vinegar

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Vinegar is a liquid which contains at least four per cent acetic acid and sometimes also other aroma and flavour compounds, but no nutritious substances.

Keywords

Flavour Compound Acetic Acid Bacterium Lemon Juice Calcium Carbide Basic Liquid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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