A two-step controlled lactic fermentation of cabbage for improved chemical and microbiological qualities

Journal of Food Quality

Volumn 35, Issue 1, 2012, Pages 13-20

  Jagannath, A ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ADDED SALT; BACTERIAL COUNT; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MICROBIOLOGICAL QUALITY; OFF-FLAVORS; REFRIGERATED STORAGES; SUGAR UTILIZATION; TITRATABLE ACIDITY;

AMINO ACIDS; BACILLI; FERMENTATION; GLUCOSE;

QUALITY CONTROL;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 84856448729     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00427.x     Document Type: Article

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