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, vol.95, no.5, pp.1008-1015, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 5
  • Publication Date: 2015
  • Doi Number: 10.1002/jsfa.6781
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.1008-1015

Abstract

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