Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation
Authors:
- Britta VianderBVBritta Viander
- Maarit MäkiMMMaarit Mäki
- Airi PalvaAPAiri Palva
- 1 August 2003
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 20 (4) , 391-395
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUTJournal of Food Quality, 1996
- Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chlorideInternational Journal of Food Microbiology, 1994
- Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed proteinNutrition Research, 1985