JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.5, pp.1008-1015, 2015 (Journal Indexed in SCI)
Article / Article
Title of Journal :
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
BACKGROUNDShalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods.