 | Agriculture - 1929 - 1032 pages
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 | California - 1909 - 170 pages
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 | Kansas State Board of Health - Public health - 1927 - 224 pages
...motion, the following standards were unanimously adopted: SAUERKRAUT. Sauerkraut is the clean, sound product of characteristic acid flavor, obtained by...shredded cabbage in the presence of not less than two per cent (2%) nor more than three per cent (3%) of salt. It contains, upon completion of the fermentation,... | |
 | Abstracts of canning technology - 1927 - 342 pages
...Dept. Agr., Circ., 35, 1928; through CA, 22, p. 3241, 1928.—Sauerkraut is defined as the clean, sound product of characteristic acid flavor obtained by...shredded cabbage in the presence of not less than 3% salt. It contains upon completion of the fermentation not less than 1.5% of acid expressed as lactic... | |
 | 1944 - 672 pages
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Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not... 
