| Display title | Rice vinegar |
| Default sort key | Rice vinegar |
| Page length (in bytes) | 2,243 |
| Namespace ID | 0 |
| Page ID | 6952 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 4 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Klapaucius (talk | contribs) |
| Date of page creation | 18:27, 19 November 2011 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 08:18, 12 May 2015 |
| Total number of edits | 2 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Rice vinegar: Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #ricevinegar #rice #sherryvinegar #condiments #balsamicvinegar #sorghum #millet
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