ẢNH HƯỞNG CỦA NỒNG ĐỘ MUỐI VÀ NHIỆT ĐỘ LÊN MEN ĐẾN CHẤT LƯỢNG CỦ HÀNH TÍM MUỐI CHUA ABSTRACT In Vietnam the fermented foods have been produced commonly using traditional technique. However, their quality is not stable, and the shelf-life is short. There are many causes for this problem, such as the pretreatment step, the salt concentration in brine, etc. In the present study, the effect of combination of fermented temperature and salt concentration on pikled purple onion was investigated. The fermentation was controlled at two different modes of the fermented temperature (20 ± 2oC, 30 ± 2oC) and.
