New approach of investigation in the field of production of fermented products
Автор: Lyalina O.Y., Posokina N.E., Tereshonok V.I.
Журнал: Овощи России @vegetables
Рубрика: Физиология и биохимия растений
Статья в выпуске: 2 (27), 2015 года.
Бесплатный доступ
The review describes the aspects of lactic acid fermentation stages and factors 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.
Lactic fermentation, fermented foods, pickling, salting, pure cultures of lactic microorganisms, ferments
Короткий адрес: https://sciup.org/140223708
IDR: 140223708
Статья научная
