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Microbiological aspects (processing and storage) of a fermented vegetable (Brovada)

1999

Maifreni, M. | Marino, M. | Rondinini, G.

AGROVOC Keywords
alimentos fermentados fermentation lactique fermented foods flora microbiana flore microbienne hortalizas keeping quality lactic acid bacteria lactic fermentation legume microbial flora microbiologia microbiologie microbiology pasteurisation pasteurizing vegetables
Bibliographic information
Mitteilungen aus Lebensmitteluntersuchung und Hygiene (Switzerland)
Volume 90 Issue 2 ISSN 0026-6841
Pagination
pp. 211-221
Other Subjects
Bacterie lactique; Aliment fermente; Pasteurizacion; Aptitude a la conservation; Aptitud para la conservacion; Fermentacion lactica; Bacterias acidolacticas
Language
Italian
Note
Summaries (De, En, Fr, It)
Translated Title
Studio degli aspetti microbiologici (transfomazione e conservazione) di uno prodotto vegetale fermentato (brovada friulana)
Type
Summary
2002-08-15
AGRIS AP
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