Llwytho...

Fermentation of the Yugoslavian Pickled Cabbage

In Yugoslavia, cabbage is preserved by fermentation using a variety of methods. Bacteriological study of these fermentations has shown that the relative influence of the various lactic acid producing bacteria varies somewhat with the method of preservation. The heterofermenters, Leuconostoc mesenter...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Pederson, Carl S., Niketić, Gordana, Albury, Margaret N.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: 1962
Pynciau:
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC1057814/
https://ncbi.nlm.nih.gov/pubmed/14484853
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!