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

Hasan Tanguler1, Per E J Saris, Huseyin Erten

  • 1Department of Food Engineering, Faculty of Agriculture, Cukurova University, TR-01330, Adana, Turkey.

Journal of the Science of Food and Agriculture
|June 14, 2014
PubMed
Abstract

Keywords:
Lactobacillus plantarumautochthonous starter culturefermented beveragelactic acid bacterialactic acid fermentationshalgam

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