Pickled fruits and vegetables
DOI:
https://doi.org/10.3989/gya.1991.v42.i1.1281Keywords:
Fermentation, Fruit, Information (paper), Pickling, VegetableAbstract
A review was made on the general principles in which the technology of pickled and fermented vegetable products is based, as well as a description of the industrial procedures which have reached a wider diffusion in international trade. Fundamental lines to orient research on other vegetable products, which show a certain interest to spread the pickling industry, were defined, and their basic objectives were established: a) knowledge of the chemical composition of the raw material; b) study of the natural sequence of the microorganisms which are responsible for the process; c) selection of the suitable varieties of the product; and d) establishment of the optimum harvesting time.
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Published
1991-02-28
How to Cite
1.
Fernández Díez MJ. Pickled fruits and vegetables. Grasas aceites [Internet]. 1991Feb.28 [cited 2024Apr.25];42(1):61-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1281
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Section
Reviews
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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
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