Comparative evaluation of several Dynamics of accumulation of lactic and acetic acids in the process of directed fermentation of white cabbage of the Parus variety
Relevance and methodology. Today, white cabbage is the most popular type of vegetable raw materials used for fermentation not only in Russia, but also in other countries. To obtain a variety of flavors and shades of flavor, various vegetables (carrots, sweet peppers), fruit (apples, cranberries) and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2020-10-01
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| Series: | Ovoŝi Rossii |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/1147 |