Dynamics of the cucumber fruit total acidity preserved by lactic fermentation

Dynamics of the cucumber fruit total acidity preserved by lactic fermentation

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Detalles Bibliográficos
Publicado en:	Buletinul : Universitatii de Stiinte Agricole si Medicina Veterinara Cluj-Napoca. Seria Horticultura
Autor principal:	Lazar, V.
Otros Autores:	Marca, Gh., Dumitras, Adelina
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Buletinul : Universitatii de Stiinte Agricole si Medicina Veterinara Cluj-Napoca. Seria Horticultura v. 57 (2002), p. 176-179
Materias:	Pepino Cucumis sativus Preservación Fermentación Fermentación láctica Acidez Salmuera
Publicación relacionada:	Contenido en: Buletinul : Universitatii de Stiinte Agricole si Medicina Veterinara Cluj-Napoca. Seria Horticultura

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