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Lactic acid fermentation of onions

✍ Scribed by J.S. Roberts; D.R. Kidd


Book ID
116725537
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
207 KB
Volume
38
Category
Article
ISSN
1096-1127

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In the last time thc number of research works dealing with preservation of vegetables increased again [ 11. The interest is directed to the production of lactic acid fermented vegetable juices. By lactic-acid fermentation there are yielded extraordinarily delicious and consistent products owing high