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Food Microbiology

Volumn 18, Issue 4, 2001, Pages 417-421

Hardaliye: Fermented grape juice as a traditional Turkish beverage

(2) Arici, M a Coskun, F a

a TRAKYA UNIVERSITY (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; BEVERAGE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); FERMENTATION KINETICS; FERMENTED PRODUCT; FOOD CONTROL; HARDALIYE; MICROBIAL POPULATION DYNAMICS; PH; RURAL AREA; TURKEY;

AVES; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLI CASEI; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; MELEAGRIS GALLOPAVO; VISCUM ALBUM; VITIS SP.;

EID: 0034830839 PISSN: 07400020 EISSN: None Source Type: Journal
DOI: 10.1006/fmic.2001.0413 Document Type: Article

Times cited : (52)

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