Publication - LACTO-FERMENTATION TECHNOLOGY FOR VEGETABLES WITH A LONG SHELF LIFE

Title in English
LACTO-FERMENTATION TECHNOLOGY FOR VEGETABLES WITH A LONG SHELF LIFE
Publication ID
11382B
Published Year
2011
Author(s)
Organization
Type
Bookmark
Cost
Free Publication
Language
Bilingual
Status
Available
Pages
1-2
Summary in English
While the fermentation of vegetables for preservation has been around for centuries, the marketing of lacto-fermented vegetables faces a major obstacle, as they has to be consumed within one month, or secondary fermentation would make the packaging explode.
Date modified: