PRESERVATION OF CARROTS BY LACTIC-ACID FERMENTATION

被引：17

作者：

NIKETICALEKSIC, GK ^{[1
]}

BOURNE, MC ^{[1
]}

STAMER, JR ^{[1
]}

机构：

[1] CORNELL UNIV, NEW YORK STATE AGR EXPT STN, GENEVA, NY 14456 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02782.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：84 / 86

页数：3

共 13 条

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[3] Etchells J. L., 1943, FRUIT PROD JOUR, V22, P242
[4] PURE CULTURE FERMENTATION OF BRINED CUCUMBERS
ETCHELLS, JL
ANDERSON, TE
COSTILOW, RN
BELL, TA
[J]. APPLIED MICROBIOLOGY, 1964, 12 (06) : 523 - &
[5] FERMENTATION OF PHILIPPINE VEGETABLE BLENDS
ORILLO, CA
SISON, EC
LUIS, M
PEDERSON, CS
[J]. APPLIED MICROBIOLOGY, 1969, 17 (01) : 10 - &
[6] Pederson C.S, 1971, MICROBIOLOGY FOOD FE
[7] PEDERSON CS, 1961, FOOD TECHNOL-CHICAGO, V15, P351
[8] FERMENTATION OF YUGOSLAVIAN PICKLED CABBAGE
PEDERSON, CS
NIKETIC, G
ALBURY, MN
[J]. APPLIED MICROBIOLOGY, 1962, 10 (01) : 86 - &
[9] PEDERSON CS, 1950, 744 NY STAT AGR EXP
[10] PEDERSON CS, 1969, 824 NY STAT AGR EXP