ShareFermented vegetable salads prepared using lactic acid bacteria starters.
[In Slovak. /En slovaque.]
Author(s) : KUCHTA T., RADOSOVSKA R., GLONCAKOVA B., BELICOVA A., LOPASOVSKA J.
Type of article: Article
Summary
Pumpkin (Cucurbita pepo), cabbage (Brassica oleracea var. capitata) and celery (Apium graveolens) were fermented, using frozen starters of Lactobacillus plantarum, L. pentosus and L. brevis. The fermented vegetable salads prepared were sensorially and microbiologically characterized and organic acid contents were determined.
Details
- Original title: [In Slovak. /En slovaque.]
- Record ID : 1995-3622
- Languages: Slovak
- Source: Bull. Potravin. Vysk. - vol. 33 - n. 1-2
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN ...
- Author(s) : LINDROTH S. E.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 4
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- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
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