Lactic Acid Bacterial Fermentation of Prawn Pickle
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Abstract
For over 2000 years, bacteria have been used to convert carbohydrate to lactic acid and a variety of products have been generated varying in flavour, composition and consistency. The well known examples in which lactic acid is an ingredient are brined vegetables, pickles, salad, dairy and meat products. The uses of lactic starter cultures in dairy products, fermentation of sauerkraut, brined cucumbers, silages and fermented meat products particularly fermented sausages are well documented.Downloads
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Published
1992-10-01
How to Cite
Jawahar Abraham, T., & Rudrasetty, T. M. (1992). Lactic Acid Bacterial Fermentation of Prawn Pickle. The Indian Journal of Nutrition and Dietetics, 29(10), 312–316. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/8344
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