Elaboración de Chucrut
| dc.contributor.author | Jorge E. Sayago | |
| dc.contributor.author | Félix López | |
| dc.coverage.spatial | Bolivia | |
| dc.date.accessioned | 2026-03-22T17:06:30Z | |
| dc.date.available | 2026-03-22T17:06:30Z | |
| dc.date.issued | 1986 | |
| dc.description.abstract | Temperature effect on sauerkraut preparation from Wisconsin variety cabbage is studied. Constant salt concentration at 2.25% and fermentation anaerobic conditions are maintained. In a 0 - 2°C range, the product acidity is lowl. In a 24-26°C and 15 days range, kraut has good aroma and 1.5% acidity as lactic acid but darkening occurs readily. | |
| dc.identifier.uri | https://andeanlibrary.org/handle/123456789/62215 | |
| dc.language.iso | es | |
| dc.source | Universidad de Los Andes | |
| dc.subject | Aroma | |
| dc.subject | Food science | |
| dc.subject | Fermentation | |
| dc.subject | Lactic acid | |
| dc.subject | Chemistry | |
| dc.subject | Anaerobic exercise | |
| dc.title | Elaboración de Chucrut | |
| dc.type | article |