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.
Downloads
Download data is not yet available.
Downloads
Published
1991-02-28
How to Cite
1.
Fernández Díez MJ. Pickled fruits and vegetables. grasasaceites [Internet]. 1991Feb.28 [cited 2023Oct.5];42(1):61-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1281
Issue
Section
Reviews
License
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
