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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
IPEAK ACADEMY LTD
2025-02-01
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| Colecção: | International Journal of Gastronomy Research |
| Assuntos: | |
| Acesso em linha: | https://gastronomyresearch.com/index.php/ijgr/article/view/45 |
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