Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora a...
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2008
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| Acceso en línea: | https://doaj.org/article/1cbbc9154d3f4e8faccbc0bd0cbed462 |
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