Effect of sodium reduction on fermentation and quality of sauerkraut

J.C.M. Wolkers-Rooijackers, S.M. Thomas, M.J.R. Nout

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publication23rd International ICFMH Symposium FoodMicro 2012, Istanbul, Abstract Book
EditorsF. Karbancioglu-Guler, D. Heperkan, C. Daskaya-Dikmen
Place of PublicationIstanbul
PublisherIstanbul Technical University, Chemical and Metallurgical Engineering Faculty
Pages694
ISBN (Print)9789755614236
Publication statusPublished - 2012
Event23rd International ICFMH Symposium FoodMicro 2012, Istanbul -
Duration: 3 Sep 20127 Sep 2012

Conference

Conference23rd International ICFMH Symposium FoodMicro 2012, Istanbul
Period3/09/127/09/12

Cite this

Wolkers-Rooijackers, J. C. M., Thomas, S. M., & Nout, M. J. R. (2012). Effect of sodium reduction on fermentation and quality of sauerkraut. In F. Karbancioglu-Guler, D. Heperkan, & C. Daskaya-Dikmen (Eds.), 23rd International ICFMH Symposium FoodMicro 2012, Istanbul, Abstract Book (pp. 694). Istanbul Technical University, Chemical and Metallurgical Engineering Faculty.