MIXED CULTURE FERMENTATION OF CUCUMBER JUICE WITH LACTOBACILLUS-PLANTARUM AND YEASTS

被引：23

作者：

DAESCHEL, MA ^{[1
]}

FLEMING, HP ^{[1
]}

MCFEETERS, RF ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,N CAROLINA AGR RES SERV,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08972.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：862 / &

共 18 条

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[6]

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[7] BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY LACTOBACILLUS-PLANTARUM [J].

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[8] STORAGE STABILITY OF VEGETABLES FERMENTED WITH PH CONTROL [J].

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[9] CARBON-DIOXIDE PRODUCTION IN FERMENTATION OF BRINED CUCUMBERS [J].

FLEMING, HP ;

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BELL, TA .

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[10]

FLEMING HP, 1988, J FOOD SCI

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