CHEMICAL and SENSORY PROPERTIES of VINEGAR FROM DIMRIT GRAPE by SUBMERGED and SURFACE METHOD.
- Published in:
- GIDA: The Journal of Food, 2016, v. 41, n. 1, p. 1, doi. 10.15237/gida.GD15043
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- Publication type:
- Article
Works by Canbaş, Ahmet
Results: 4
1
2
The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2007, v. 31, n. 5, p. 349
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- Publication type:
- Article
3
A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam).
- Published in:
- Food Reviews International, 2008, v. 24, n. 3, p. 352, doi. 10.1080/87559120802089324
- By:
- Publication type:
- Article
4
HİCAZ NARI ŞIRASININ ORGANİK ASİT ŞEKER VE FENOL BİLEŞİKLERİ İÇERİĞİ VE ANTİOKSİDAN KAPASİTESİ.
- Published in:
- GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 439
- By:
- Publication type:
- Article