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Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste
Özcan, Mehmet Musa; Duman, Erman (Asian Journal Of Chemistry, 2010)Fresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic ...