Yayınlanmış 1 Ocak 2015
| Sürüm v1
Dergi makalesi
Açık
Microbial, chemical and sensory properties of shalgams made using different production methods
Yazarlar/Oluşturanlar
- 1. Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Adana, Turkey
- 2. Univ Helsinki, Dept Appl Chem & Microbiol, FIN-40014 Helsinki, Finland
Açıklama
BACKGROUNDShalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods.
Dosyalar
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Dosyalar
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