The origin of the preservation of vegetables by fermentation is lost in antiquity. Worldwide, most vegetables are still fermented on a small scale, either in the home, or by entrepreneurs. The current exceptions to this are sauerkraut, cucumbers, and olives. These...
CITATION STYLE
Harris, L. J. (1998). The microbiology of vegetable fermentations. In Microbiology of Fermented Foods (pp. 45–72). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_2
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