Taiwan Fruit Vinegar-Reference-Cited by-同舟云学术

Taiwan Fruit Vinegar

Published:2009 Issue: Volume: Page:223-242
ISSN:
Container-title:Vinegars of the World
language:
Short-container-title:

Author:

Ou Andi Shau-mei,Chang Rei-Chu

Publisher

Springer Milan

Link

http://link.springer.com/content/pdf/10.1007/978-88-470-0866-3_14.pdf

Reference31 articles.

1. Adams MR (1978) Small-scale vinegar production from bananas. Trop Sci 20:11–19

2. Anon (1973) Converting pineapple waste to vinegar. Food Eng 45:79

3. Chang RC (2007) Investigation of the factors affecting the quality of pineapple vinegar. PhD thesis, National Chung-Hsing University, Taichung, Taiwan, Republic of China

4. Chang RC, Lee HC, Ou ASM (2005) Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 13:348–356

5. Chang RC, Tai CY, Dent DF, Ou ASM (2006) Selection of acetic acid bacteria for fermenting pineapple vinegar. Taiwan. J Agric Chem Food Sci 44:351–359

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