A Traditional Turkish Fermented Cereal Food: Tarhana

By Ozdemir S.   Gocmen D.   Kumral A. Yildirim  

Food Reviews International, Vol. 23, Iss. 2, 2007-04 ,pp. : 107-121

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of lactic acid bacteria (LAB) on the survival and growth of some food-borne pathogens in fermenting wakalim, a traditional Ethiopian fermented beef sausage

By Bacha Ketema  

International Journal of Food Safety, Nutrition and Public Health, Vol. 4, Iss. 2-3, 2011-12 ,pp. : 140-151

Inderscience Publishers

Access to resources Recommend Favorite

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

By Kabak Bulent   Dobson Alan  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 3, 2011-03 ,pp. : 248-260

Taylor & Francis Ltd

Access to resources Recommend Favorite

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

By Erten Huseyin   Tanguler Hasan   Canbas Ahmet  

Food Reviews International, Vol. 24, Iss. 3, 2008-07 ,pp. : 352-359

Taylor & Francis Ltd

Access to resources Recommend Favorite

Traditional food preferences of tourists in Ghana

By Amuquandoh Francis Eric   Asafo-Adjei Ramos  

British Food Journal, Vol. 115, Iss. 7, 2013-06 ,pp. : 987-1002

Emerald Group Publishing Ltd

Access to resources Recommend Favorite