Fermentation of Sauerkraut with Lactics and Nisin
碩士 === 國立臺灣大學 === 食品科技研究所 === 86 === The study was conducted to investigate the sauerkraut fermentedwith low sal t concentration (2, 2.5, 3%), different temperatures(18 and 25℃), and starter s of lactics. Based on the homo/heterofermentative and nisin produced characte...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/80307598737505799367 |