| dc.contributor.author | Erten H. | |
| dc.contributor.author | Tanguler H. | |
| dc.date.accessioned | 2019-07-27T12:10:23Z | |
| dc.date.accessioned | 2019-07-28T09:14:39Z | |
| dc.date.available | 2019-07-27T12:10:23Z | |
| dc.date.available | 2019-07-28T09:14:39Z | |
| dc.date.issued | 2012 | |
| dc.identifier.isbn | 9781439870693; 9781439849040 | |
| dc.identifier.uri | https://dx.doi.org/10.1201/b12055 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12418/4966 | |
| dc.description | CRC Press | en_US |
| dc.description.abstract | Traditional foods and beverages have been an important part of our lives all over the world. Their production is one of the oldest manufacturing and preservation methods of human consumption, dating back to ancient times (Caplice and Fitzgerald 1999). Shalgam, a lactic acid-fermented product, is a traditional beverage highly popular in southern Turkey, particularly in the cities of Adana, Mersin, and Hatay. It has also become a popular drink in other parts of Turkey, especially in Istanbul, Ankara, and Izmir metropolises (Erten et al. 2008; Erten and Tanguler 2010). © 2012 by Taylor & Francis Group, LLC. | en_US |
| dc.language.iso | eng | en_US |
| dc.relation.isversionof | 10.1201/b12055 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Shalgam (Salgam) | en_US |
| dc.type | bookPart | en_US |
| dc.relation.journal | Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition | en_US |
| dc.contributor.department | Erten, H., Department of Food Engineering, Cukurova University, Adana, Turkey -- Tanguler, H., Department of Food Engineering, Cumhuriyet University, Kampus, Sivas, Turkey | en_US |
| dc.identifier.endpage | 664 | en_US |
| dc.identifier.startpage | 657 | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
