Evaluation of Chemical Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level


AĞIRMAN B. , BOYACI GÜNDÜZ C. P. , ERTEN H.

2nd Congress on Food Structure and Design, Antalya, Turkey, 26 - 28 October 2016

  • Publication Type: Conference Paper / Summary Text
  • City: Antalya
  • Country: Turkey