Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling

Autor: Kukhtyn, Mykola, Horiuk, Yulia, Yaroshenko, Tetiana, Laiter-Moskaliuk, Svitlana, Levytska, Viktoria, Reshetnyk, Antonina

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (91) (2018): Technology and Equipment of Food Production; 69-75
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (91) (2018): Технологии и оборудование пищевых производств; 69-75
Східно-Європейський журнал передових технологій; Том 1, № 11 (91) (2018): Технології та обладнання харчових виробництв; 69-75

We established the content of nitrates in vegetables and studied special features in the course of microbiological and denitrification processes during pickling of tomatoes with a different content of nitrates. It was found that 15 % on average of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::a1b766e488d6838a6c447579491df129
http://journals.uran.ua/eejet/article/view/120548