Microbiological aspects (processing and storage) of a fermented vegetable (Brovada)
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| Published in | Mitteilungen aus Lebensmitteluntersuchung und Hygiene (Switzerland) Vol. 90; no. 2 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | Italian |
| Published |
1999
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| Subjects | |
| Online Access | Get more information |
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| Author | Marino, M Rondinini, G Maifreni, M |
|---|---|
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| DocumentTitleAlternate | Studio degli aspetti microbiologici (transfomazione e conservazione) di uno prodotto vegetale fermentato (brovada friulana) |
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| SubjectTerms | ALIMENT FERMENTE ALIMENTOS FERMENTADOS APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE FERMENTACION LACTICA FERMENTATION LACTIQUE FERMENTED FOODS FLORA MICROBIANA FLORE MICROBIENNE HORTALIZAS KEEPING QUALITY LACTIC ACID BACTERIA LACTIC FERMENTATION LEGUME MICROBIAL FLORA MICROBIOLOGIA MICROBIOLOGIE MICROBIOLOGY PASTEURISATION PASTEURIZACION PASTEURIZING VEGETABLES |
| Title | Microbiological aspects (processing and storage) of a fermented vegetable (Brovada) |
| Volume | 90 |
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