Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation : Salt, temperature and starter culture influence

The influence of temperatures (18, 22 and 26 °C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken aft...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 7 vom: 12. Okt., Seite 570-579
1. Verfasser:	Drašković Berger, Mirna (VerfasserIn)
Weitere Verfasser:	Vakula, Anita, Tepić Horecki, Aleksandra, Peulić, Tatjana, Jokanović, Marija, Kocić-Tanackov, Sunčica, Rakić, Dušan, Pavlić, Branimir, Blagojev, Nevena, Rakić, Irena, Šumić, Zdravko
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2022
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Cabbage fermentation analysis of variance biogenic amines principal component analysis starter culture Biogenic Amines Nitriles Sodium Chloride, Dietary Sugars mehr... Sodium Chloride 451W47IQ8X tetrachloroisophthalonitrile J718M71A7A Cadaverine L90BEN6OLL Putrescine V10TVZ52E4