Chemometric approach to optimization of white cabbage fermentation
The aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402088C.pdf |