Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence

Mirna Drašković Berger(University of Novi Sad), Zdravko Šumić(University of Novi Sad), Nevena Blagojev(University of Novi Sad), Marija Jokanović(University of Novi Sad), Tatjana Peulić(University of Novi Sad), Aleksandra Tepić(University of Novi Sad), Sunčica Kocić‐Tanackov(University of Novi Sad), Irena Rakić(University of Novi Sad), Branimir Pavlić(University of Novi Sad), Anita Vakula(University of Novi Sad), Dušan Rakić(University of Novi Sad)
Food Science and Technology International
September 25, 2021
Cited by 3


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