An introduction to the traditional fermented foods and beverages of Turkey

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 3, 2011, Pages 248-260

  Kabak, Bulent ^a   Dobson, Alan D W ^b  

^a HITIT UNIVERSITY   (Turkey)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beverages; Traditional fermented foods; Turkey

Indexed keywords

FERMENTED FOODS; HOUSEHOLD LEVEL; LACTIC ACID BACTERIA; NON-ALCOHOLIC BEVERAGES; TARHANA; TRADITIONAL FERMENTED FOODS; TRADITIONAL FOOD; TURKEY;

BEVERAGES; LACTIC ACID;

FERMENTED MILK;

ANIMALIA; BACTERIA (MICROORGANISMS);

BEVERAGE; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; HEALTH FOOD; HUMAN; MICROBIOLOGY; REVIEW; TURKEY (REPUBLIC);

BEVERAGES; CULTURED MILK PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; HEALTH FOOD; HUMANS; TURKEY;

EID: 79952386824     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903569640     Document Type: Article

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