Physicochemical and Microbiological Properties of Different Kayseri Pastirma Types
In this study, a total of 20 pastirma samples were collected from the Kayseri local market, and their physicochemical (moisture, pH) and microbiological (lactic acid bacteria, total yeast-mold, total mesophilic aerobic bacteria) properties were investigated. Moisture and pH values of samples ranged...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
IPEAK ACADEMY LTD
2025-02-01
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| Seria: | International Journal of Gastronomy Research |
| Hasła przedmiotowe: | |
| Dostęp online: | https://gastronomyresearch.com/index.php/ijgr/article/view/45 |
| Etykiety: |
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