Effect of different fermentation containers on the quality of gundruk
Gundruk, a typical indigenous vegetable product of Nepal was prepared from leaves of mustard (Brassica juncea) and cabbage (Brassica oleracea capitata) in different fermentation containers viz. glass jar, wooden box, earthenware pots and plastic jars which were evaluated sensorially and analyzed che...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2012
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| Online Access: | https://www.journalcra.com/article/effect-different-fermentation-containers-quality-gundruk http://hdl.handle.net/20.500.11937/88690 |