Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine


İFLAZOĞLU N., KEMER E.

GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 20 - 21 November 2024, pp.72-78, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.72-78
  • Hatay Mustafa Kemal University Affiliated: Yes