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THE STUDY OF DYNAMIC DESTRUCTION GLUCOSE AT THE DIRECTED FERMENTATION OF CUCUMBERS WITH USE OF LACTIC ACID BACTERIA
The article presents the results of the study of the directed fermentation of cucumbers using strains of lactic acid microorganisms (lactic acid bacteria) in order to intensify the fermentation process and to obtain a finished product of good quality (with good taste, aroma and structure), as on an...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2018-07-01
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| Serie: | Ovoŝi Rossii |
| Soggetti: | |
| Accesso online: | https://www.vegetables.su/jour/article/view/588 |
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