Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological par...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2023-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21374/21410/ |
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