Argyro bekatorou (17 risultati)

Condizione: New.

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. In.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Hardcover. Condizione: Brand New. 648 pages. 9.50x6.25x1.50 inches. In Stock.

Condizione: New.

Gebunden. Condizione: New. In industrial vinegar production, there are three main types of methods involved the slow, handcrafted, traditional method ( Orleans or French method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques.

Hardcover. Condizione: Brand New. 648 pages. 9.50x6.25x1.50 inches. In Stock.

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Condizione: Neu. Neuware - In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ('Orleans' or 'French' method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.…

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…