Rice vinegars

Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

研究成果: Chapter

13 引用 (Scopus)

抜粋

Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation 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.

元の言語English
ホスト出版物のタイトルVinegars of the World
出版者Springer Milan
ページ121-133
ページ数13
ISBN(印刷物)9788847008656
DOI
出版物ステータスPublished - 2009 12 1

ASJC Scopus subject areas

  • Materials Science(all)
  • Chemistry(all)

フィンガープリント Rice vinegars' の研究トピックを掘り下げます。これらはともに一意のフィンガープリントを構成します。

  • これを引用

    Murooka, Y., Nanda, K., & Yamashita, M. (2009). Rice vinegars. : Vinegars of the World (pp. 121-133). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_7