Analisis Kualitas Sauerkraut (Asinan Jerman) dari Kol (Brassica oleracea) selama Fermentasi dengan Variasi Konsentrasi Garam

Analisis Kualitas Sauerkraut (Asinan Jerman) dari Kol (Brassica oleracea) selama Fermentasi dengan Variasi Konsentrasi Garam

Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration Variatio Abstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral. Cabbage has a limited storage age because the hi...

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Bibliographic Details
Main Authors: Rahmah Hayati, Rahmat Fadhil, Raida Agustina
Format: Article
Language:English
Published: Syiah Kuala University 2017-10-01
Series:Rona Teknik Pertanian
Subjects:
sauerkrau
cabbage
fermentation
Online Access:http://jurnal.unsyiah.ac.id/RTP/article/view/8937

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