Vegetable preservation by a mixed organic acid fermentation
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of phy...
| Main Author: | |
|---|---|
| Published: |
University of Surrey
1991
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280339 |