Include your email if you'd like us to get back to you.
We've received your feedback, thank you!
toiduainete konserveerimine peamiselt piimhappebakterite abil. Olulisimaks konserveerivaks aineks on suhkruist moodustuv piimhape, kuid tekib ka teisi happeid, alkohole jm. Hapendatakse nt piima, köögivilju (kapsas, kurk), seeni
