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)
Journal of Tourism and Gastronomy Studies, vol.5, no.2, pp.276-286, 2017 (Peer-Reviewed Journal)
- Publication Type: Article / Article
- Volume: 5 Issue: 2
- Publication Date: 2017
- Doi Number: 10.21325/jotags.2017.130
- Journal Name: Journal of Tourism and Gastronomy Studies
- Journal Indexes: TR DİZİN (ULAKBİM)
- Page Numbers: pp.276-286
- Çanakkale Onsekiz Mart University Affiliated: Yes