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.
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Библиографическая информация
Овощи России
Том
0
Выпуск
2
Нумерация страниц
70
- 74
ISSN
2072-9146 | 2618-7132
Издатель
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
Другие темы
Ferments; Pure cultures of lactic microorganisms
Язык
Английский
2024-12-11
2025-03-19
DOAJ
Поставщик данных
Эту запись предоставил Directory of Open Access Journals
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