Technological and microbiological aspects of the production of biofermented vegetables
1995
Brajanoski, D. (Institut Tamis, Pancevo (Yugoslavia)) | Niketic-Aleksic, G. | Bukvic, B.
Carrot and red beet can successfully be canned by the use of starter cultures. Optimum fermentation conditions are temperature 18-22 deg C and NaCl 2.0. Addition of starter cultures improves chemical and organoleptic quality. The mixture of carrot and red beet with cabbage provides good quality and organoleptically acceptable product that enriches the choice of products on the market.
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Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia