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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书目信息
出版者
Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju
其它主题
Fermentacion; Betterave potagere; Propiedades organolepticas; Propriete organoleptique
语言
塞尔维亚
注释
Summary (En)
8 tables; 12 ref.
ISBN
86-80733-03-2
类型
Conference; Summary
来源
Modern trends in food technology. [Proceedings from the 2nd Yugoslav symposium of food technologists, Belgrade (Yugoslavia), Februar 9-10, 1995], Obradovic, D.B.Jankovic, M.A. (eds.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995.- ISBN 86-80733-03-2. p. 76-86
粮农组织大会
2. jugoslovenski simpozijum prehrambenih tehnologa, Beograd (Yugoslavia), 9-10 Feb 1995
1996-08-15
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