Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation

Food Microbiology

Volumn 20, Issue 4, 2003, Pages 391-395

  Viander, Britta ^a,b   Mäki, Maarit ^a   Palva, Airi ^a,c  

^a FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^b Helsinki University ^*  (Finland)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Low salt; Sauerkraut; Sauerkraut juice

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; ENTEROBACTERIACEAE; STAPHYLOCOCCUS PHAGE 3A;

EID: 0038395814     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(02)00150-8     Document Type: Article

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