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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Jakost mléčně kvašené kořenové zeleniny
 Simandl, Tomáš
The thesis concerns the lactic acid fermentation of root vegetables and the influence on the quality of the final product in the course of the fermentation and after the fermentation. The aim is to evaluate the material composition of three species of vegetables and its change during fermentation. The next observed and evaluated factor is an effect on the quality, depending on the different kinds of vegetables and two ways of fermentation. Subsequently, the evaluation of microbial changes and changes in the quality depending on the time. The work was produced in developed in two experimental periods in The Department of post - harvest technology of horticultural products, The Horticultural faculty in Lednice.
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