Titlebook: Vinegars of the World; Lisa Solieri,Paolo Giudici Book 2009 Springer-Verlag Milan 2009 Fermentation.Vinegar.acetic acid bacteria.agricultu

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Richard O. Igbinadolorhe reviews:..."This book focuses on results from a joint German-Brazilian program (Water Availability and Vulnerability of Ecosystems and Society, or WAVES) to assess the socioeconomic impacts that global change will have on northeast Brazil. This book, divided into eight parts, describes the many factors tha978-3-642-62861-0978-3-642-55659-3

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ituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily978-88-470-0865-6978-88-470-0866-3

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Rice Vinegars,ntation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.