Dersler
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Fermentation Lab Reports Cheese v2
Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The…
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Fermentation Lab Reports > Cheese > Cheese v1
Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The…
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Fermentation Lab Reports – Cucumber Pickling – Pickling v7
These can be made in a day or two in contrast to those that are fermented or brined and cured,a long-term process.In…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v6
In this experiment we studied the cucumber pickling process. Ingredients of cucumber pickles are cucumbers, vinegar, salt, citric acid and water. Each…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v5
Pickling, one of the most ancient ways to preserve food, relies on salty, acidic brine and spices and herbs to give foods distinctive…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v4
The aim of this experiment was to obtain the lactcic acid and the pH of the cucumber pickling when We did the pickling…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v3
1. Q. I have planted squash and cucumbers in my garden. Do I need to worry about cross- pollination and resulting off-type…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v2
In this experıment,the making cucumber pickle was learned.During process of the pickle,different amount of vinegar and saltand same amount of citric acid were…
