Microbial, chemical and sensory properties of shalgams made using different production methods
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture; Cukurova University; TR-01330 Adana Turkey
2. Helsinki University; Department of Applied Chemistry and Microbiology; P.O. Box 56 FIN-40014 Helsinki Finland
Funder
TUBITAK
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6781/fullpdf
Reference43 articles.
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4. Characterization of the microbial flora from a traditional Greek fermented sausage;Drosinos;Meat Sci,2005
5. Food phenolics and lactic acid bacteria;Rodrìguez;Int J Food Microbiol,2009
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