Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled Chinese cabbage

Journal of Food Processing and Preservation

Volumn 33, Issue SUPPL. 1, 2009, Pages 175-186

  Ji, Feng Di ^a,b   Ji, Bao Ping ^a   Li, Bo ^a   Lu, Fei ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Institute of Food and Brewing   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 69149088343     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00291.x     Document Type: Article

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