The Comparison of the Microbiological Characteristics of Wet Dough and Dry Powder Tarhana’s and Evaluation of Possible Health Risks
Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci bacteria count of wet dough Kastamonu tarhana and...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2021-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4915 |
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