A Study of Non-distillation Procedures for Differentiating between Vinegars and Non-brewed Condiment
Abstract
Various values were determined on vinegar samples before and after evaporation and compared with conventional determinations on distillates.
Citation
D. Pearson and A. O. Niforo. A Study of Non-distillation Procedures for Differentiating between Vinegars and Non-brewed Condiment. Journal of the Association of Public Analysts, 10(Part 4), 114-117.
