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International Journal of Food Microbiology

Volumn 77, Issue 1-2, 2002, Pages 155-159

Effect of freezing on the spontaneous fermentation and sensory attributes of Almagro eggplants

(4) Sesena, Susana a Sánchez, Isabel a González Vias, Miguel A a Palop, Llanos a

a UNIVERSITY OF CASTILLA LA MANCHA (Spain)

Author keywords

Frozen eggplants; Lactic acid bacteria; Pickled vegetables; Sensory attributes

Indexed keywords

ARTICLE; AUBERGINE; BIOTYPE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FREEZING; FRUIT; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; MICROBIOLOGY; NONHUMAN; PHYSICAL CHEMISTRY; TEMPERATURE;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZING; LACTIC ACID; LACTOBACILLUS; SOLANACEAE; TASTE; TIME FACTORS;

SOLANUM MELONGENA;

EID: 0037173478 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(02)00020-X Document Type: Article

Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.