Dersler
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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…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v1
In this experiment, we were learned the making cucumber pickling and analyzed different types of cucumber pickling according to their acidity and pH.…
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Fermentation Lab Reports > Dough
Given the essentially anaerobic environment that exists in dough once the available oxygen is used, one would expect the primary physiological activity…
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Fermentation Lab Reports > Malting
In this experiment we produced malt to produce beer.The main operation is the germination of barley.This operation activates and produces enzymes.We know, m/o’s produce…
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Fermentation Lab Reports > Rakı
Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from…
