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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Whey Vinegar,Vinegar can be produced by acetic fermentation of any alcoholic beverage (Mollenhauer, 1986), but is usually produced by fermentation of wine or cider. Vinegars can also be produced from other non-conventional sources containing sugars such as fermented whey or whey permeate, which are by-products of the dairy industry.

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Lisa Solieri,Paolo GiudiciThe volume gives an overview of the most popular types of vinegars produced in the world.Technologies and microorganisms involved in their production are described in details.The nomenclature of micro

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Promotion

Dorsal-Kyphosis

Sandra Rainieri,Carlo Zambonellils of human welfare? It is well established that, on balance, richer countries do better according to certain measures of human welfare than poorer ones, yet some rich nations, such as the US, do relatively badly while some poorer ones, such as Costa Rica, perform relatively well. What explains thes

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Yoshikatsu Murooka,Kumiko Nanda,Mitsuo Yamashitaes that were hitherto tied to the geographical location of the consumer. As a result, a growing number of organizations are choosing to concentrate on their core activities by outsourcing an array of ancillary services to other organizations that can deliver them more efficiently and at a lower cost

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Bill Griersonarticular characteristics and then targeted with tailored marketing offerings in the hope that a more focused approach generates a more favourable response. Wind and Cardozo (1974, p. 155) summarised the nature of the market segment as: ‘A market segment is a group of present or potential customers