Effect of temperature, salt concentration and fermentation type (inoculated vs. natural) on lactic acid fermentation behaviour and quality of carrot

Acta Alimentaria

Volumn 37, Issue 2, 2008, Pages 205-219

  Joshi, V K ^a   Sharma, S ^a   Thakur, N S ^a  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

Carrot; Lactic acid fermentation; Preservation; Sequential culture

Indexed keywords

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; PEDIOCOCCUS; PEDIOCOCCUS CEREVISIAE;

EID: 45149091024     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.37.2008.2.7     Document Type: Article

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