Zobrazeno 1 - 2
of 2
pro vyhledávání: '"H. J. T. KORHONEN"'
Publikováno v:
Agricultural and Food Science, Vol 7, Iss 2 (2008)
Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separati
Externí odkaz:
https://doaj.org/article/2917ded41e43468ab2a1c18ebaeb6096
Autor:
Britta Wiander, H. J. T. Korhonen
Publikováno v:
Agricultural and Food Science
Agricultural and Food Science, Vol 20, Iss 2 (2008)
Agricultural and Food Science, Vol 20, Iss 2 (2008)
The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 2