Geleneksel Meyan Kökü Şerbeti Hazırlama Sürecinde Farklı Sıcaklık Uygulamalarının Şerbetin Mikrobiyolojik Kalitesi ve Biyoaktif Bileşenleri Üzerine Etkisi (The Effects of Different Temperature Applications on Microbiological Quality and Bioactive Compounds of Licorice Root Sherbet During Traditional Production)


PALA Ç. , Ekşi C. N. , Özçelik E., Ayana Çam B.

Journal of Tourism and Gastronomy Studies, vol.5, no.2, pp.276-286, 2017 (Other Refereed National Journals)

  • Publication Type: Article / Article
  • Volume: 5 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.21325/jotags.2017.130
  • Title of Journal : Journal of Tourism and Gastronomy Studies
  • Page Numbers: pp.276-286