Microbial, chemical and sensory properties of shalgams made using different production methods


Tanguler H., Saris P. E. J. , ERTEN H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, ss.1008-1015, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 95 Konu: 5
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/jsfa.6781
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.1008-1015

Özet

BACKGROUNDShalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods.