Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling
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 the samples of vegetable produce, grown in open grou...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-01-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/120548 |