NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS
2015
O. Y. Lyalina | N. E. Posokina | V. I. Tereshonok
The review describes the aspects of lactic acid fermentation stages and actors have an impact on the process of fermentation of vegetables, the use of pure cultures of micro-organisms in the production of lactic acid fermented vegetable products.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
Other Subjects
Ferments; Pure cultures of lactic microorganisms
Language
Russian, English
Type
Journal Article
Source
Ovoŝi Rossii, Vol 0, Iss 2, Pp 70-74 (2015)
2022-09-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Directory of Open Access Journals
Links
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
