High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Food Control

Volumn 21, Issue 4, 2010, Pages 524-528

  Peñas, Elena ^a   Frias, Juana ^a   Gomez, Rosario ^b   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

High hydrostatic pressure; Microbial quality; Sauerkraut; Storage

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA;

EID: 71549146839     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.08.001     Document Type: Article

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