CHemical and Microbiological Characteristics of Shalgam (ŞAlgam): A Traditional Turkish Lactic Acid Fermented Beverage

Journal of Food Quality

Volumn 35, Issue 4, 2012, Pages 298-306

  Tanguler, Hasan ^a   Erten, Huseyin ^b  

^a CUMHURIYET UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTED BEVERAGES; FINAL PH; LACTIC ACID BACTERIA; MESOPHILIC; MICROBIOLOGICAL PROFILE; MICROBIOTAS; NEW SPECIES; NON-SACCHAROMYCES YEASTS; TURKISHS;

ACETIC ACID; COLIFORM BACTERIA; ETHANOL; YEAST;

LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; SACCHAROMYCES;

EID: 84864303765     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00447.x     Document Type: Article

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