Sensory evaluation of lactic acid fermented vegetable juices
1997
Karovicova, J. | Greif, G. | Simuth, T. (Chemickotechnologicka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
Total acidity and pH values were determined in samples of cabbage and carrot juice during lactic acid fermentation (232 h). The sample were tested by a team ofexperts. The modified juice was inoculated by monoculture of lactic acid bacteria Lactobacillus plantarum 195/86. The fermented vegetable juice tested at 44-70h of the fermentation process had the best characteristics appearance of aroma and taste
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书目信息
卷
36
期
1
ISSN
0231-9950
页码
pp. 51-61
其它主题
Fermentacion lactica; Analisis organoleptico; Jus de legume
语言
斯洛伐克语
注释
Summaries (En, Sk)
tables; 13 ref.
翻译的标题
Senzoricke hodnotenie mliecne fermentovanychzeleninovych stiav
类型
Summary
1998-08-15
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