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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

A comparative study of physicochemical and functional properties of pickled mushrooms subjected to conventional and

Büşra Altintaş1, Semra Topuz Türker2, Mustafa Bayram2

  • 1Tokat Gaziosmanpaşa University, Instute of Graduate Studies, Department of Food Engineering, Taşlıçiftlik Mah, 60150 Tokat, Turkey.

Anais Da Academia Brasileira De Ciencias
|September 25, 2026
PubMed

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