An Introduction to the Traditional Fermented Foods and Beverages of Turkey

Immunological evaluation of Lactobacillus casei Zhang: a newly isolated strain from koumiss in Inner Mongolia, China

(2008) Tuo Ya et al.   BMC IMMUNOLOGY

Identification of Lactobacillus from koumiss by conventional and molecular methods

(2008) Junguo Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage

(2008) Sırma Yeğin et al.   FOOD CHEMISTRY

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

(2008) Hsi-Chia Chen et al.   FOOD MICROBIOLOGY

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

(2008) Huseyin Erten et al.   FOOD REVIEWS INTERNATIONAL

The manufacture and some quality characteristics of kurut, a dried dairy product

(2008) UFUK KAMBER   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing

(2008) Ali C. Dalg et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic

(2008) Marina A Golowczyc et al.   JOURNAL OF DAIRY RESEARCH

Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE