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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) amino acids (5838) alanine (231) histidine (177) isoleucine (73) leucine (214) phenylalanine (164) threonine (128) tyrosine (284) valine (93) sulfur amino acids (847) methionine (289) carbohydrates (23127) sugars (11442) monosaccharides (4327) glucose (3501) metabolism (18992) carbohydrate metabolism (4977) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) lactic fermentation (139) microbiology (27793) microbial physiology (3804) fermentation (3506) lactic fermentation (139) physiology (77074) metabolism (18984) carbohydrate metabolism (4977) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) lactic fermentation (139) microbial physiology (3801) fermentation (3506) lactic fermentation (139) Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) fermented foods (2609) plant products (54971) vegetable products (11423) vegetables (10538) green leafy vegetables (1419) cabbage (307) product quality (18080) microbiological quality (504) sensory properties (4680) flavor (2002) off flavors (215) storage quality (2324) shelf life (1589) Food and Human Nutrition Food and Human Nutrition food science (22492) food microbiology (2726) starter cultures (851) single strain starters (4) foods (20022) fermented foods (2609) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) amino acids (5838) alanine (231) histidine (177) isoleucine (73) leucine (214) phenylalanine (164) threonine (128) tyrosine (284) valine (93) sulfur amino acids (847) methionine (289) carbohydrates (23127) sugars (11442) monosaccharides (4327) glucose (3501) chemical compounds (78840) nitrogen compounds (16192) organic nitrogen compounds (14211) heterocyclic nitrogen compounds (10196) azoles (1312) imidazoles (971) histidine (177) organic compounds (57444) heterocyclic compounds (16089) heterocyclic nitrogen compounds (10187) azoles (1312) imidazoles (971) histidine (177) organic nitrogen compounds (14202) heterocyclic nitrogen compounds (10187) azoles (1312) imidazoles (971) histidine (177) organic sulfur compounds (2156) sulfur amino acids (847) methionine (289) technical chemicals (15701) preservatives (502) chemistry (84737) chemical composition (25538) protein composition (4276) amino acid composition (1057) physical chemistry (19414) chemical concentration (1267) salt concentration (365) physicochemical properties (27179) pH (8992) acidity (1114) titratable acidity (421) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) vegetable products (11424) vegetables (10538) green leafy vegetables (1419) cabbage (307) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) laboratory techniques (29304) plate count (652) technology (49139) processing technology (28127) fermentation (3507) lactic fermentation (139) storage technology (3252) storage conditions (3071) cold storage (1217) Taxa - Archaea, Cyanobacteria and Bacteria Taxa - Archaea, Cyanobacteria and Bacteria Eubacteria (19572) Firmicutes (9350) Bacillus/Clostridium group (7319) Bacillus/Lactobacillus/Streptococcus group (6303) Lactobacillaceae (1656) Lactobacillus (1429) Lactobacillus plantarum (331) Leuconostoc (152) Leuconostoc mesenteroides (84) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: A two‐step controlled lactic fermentation of cabbage for improved chemical and microbiological qualities Author(s) of Article: Will be identified in next release Citation: Journal of food quality 2012 v.35 no.1 pp. 13-20 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=553920 Name of Publication: Journal of food quality Publishing Company: Will be identified in next release Accession Number: 159606
