Effect of different fermentation containers on the quality of gundruk

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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...

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Bibliographic Details
Main Authors:	Shrestha, Roshan, Bhattarai, Rewati Raman, Katawal, Surendra Bahadur
Format:	Journal Article
Published:	2012
Online Access:	https://www.journalcra.com/article/effect-different-fermentation-containers-quality-gundruk http://hdl.handle.net/20.500.11937/88690

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