Evaluation of Sensorial, Chemical, and Microbial Characteristics of Pickled Cucumber Supplied in Shiraz
Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences and Health Services
2018-05-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-72&slc_lang=en&sid=1 |