17. Vegetable Fermentations

  1. Prof. Dr. H.-J. Rehm4,
  2. Dr. G. Reed5
  1. Henry P. Fleming1,
  2. Kyu H. Kyung2,
  3. Fred Breidt3

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch17

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Fleming, H. P., Kyung, K. H. and Breidt, F. (2008) Vegetable Fermentations, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch17

Editor Information

  1. 4

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 5

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Raleigh, NC 27695–7624, USA

  2. 2

    Seoul, Korea

  3. 3

    Raleigh, NC 27695–7624, USA

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

SEARCH

CHAPTER TOOLS

Get PDF (2288K)

Keywords:

  • scientific;
  • technology;
  • fermentation;
  • manipulation;
  • cucumbers

Summary

This chapter contains sections titled:

  • Introduction

  • Cucumbers for Pickles

  • Cabbage for Sauerkraut

  • Kimchi

  • Culture Development for Vegetable Fermentations

  • References

Get PDF (2288K)