TY - CHAP
T1 - Vegetable Fermentation and Pickling
AU - Guizani, Nejib
PY - 2011/3/16
Y1 - 2011/3/16
KW - Fermentation, accomplished using - one of three processes
KW - Fermentation, biochemical process - changes brought about in organic substrates
KW - Fermented vegetables, role in - safe and nutritious commodity with extended shelf life
KW - Microbial sequence in fermented vegetables
KW - Microorganisms - used in fermented foods
KW - Pickling, preservation of foods - addition of salt and/or vinegar, primary means of preservation
KW - Sauerkraut - from natural lactic acid fermentation of shredded fresh cabbage, to which salt is added
KW - Three methods of cucumber processing
KW - Vegetable fermentation and pickling
KW - Yeasts, significant - as spoilage microorganisms
UR - http://www.scopus.com/inward/record.url?scp=84887176885&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84887176885&partnerID=8YFLogxK
U2 - 10.1002/9780470958346.ch17
DO - 10.1002/9780470958346.ch17
M3 - Chapter
AN - SCOPUS:84887176885
SN - 9780813815411
SP - 351
EP - 367
BT - Handbook of Vegetables and Vegetable Processing
PB - Wiley-Blackwell
ER -