Trakya Bölgesi Geleneksel İçeceği Hardaliyenin Üretimi ve Kalite Kriterleri Üzerine Bir Araştırma (İngilizce)

Trakya Bölgesi Geleneksel İçeceği Hardaliyenin Üretimi ve Kalite Kriterleri Üzerine Bir Araştırma (İngilizce)

Bu çalışmada, Trakya Bölgesi'ne özgü geleneksel bir içecek olan hardaliyenin laboratuvar koşullarında üretimi yapılarak mikrobiyolojik ve kimyasal özellikleri belirlenmiş, hardaliye üretim yöntemi değerlendirilmiştir. Laboratuvar ölçekli üretimde Alphonse Lavallée ve Papazkarası üzüm çeşitleri...

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Bibliographic Details
Main Authors:	Halide Aydoğdu, Şafak Yıldırım, A. Kadir Halkman, Tunay Durgun
Format:	Article
Language:	English
Published:	Association of Food Technology, Turkey 2015-02-01
Series:	Gıda
Subjects:	- Hardaliye mustard seed grape juice LAB yeast mold hardal tohumu üzüm suyu maya küf
Online Access:	http://dergipark.gov.tr/gidader/issue/6966/92854?publisher=gidadernegi

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