Farkli Yöntemlerle Üreti̇len Türk Bi̇ber Salçalarinin Depolama Sirasindaki̇ Kali̇te Deği̇şi̇mleri̇ni̇n Beli̇rlenmesi̇ Ve Karşilaştirilmasi
Meltem AYDA,
Sercan DEDE,
Mustafa DİDİN
Abstract:The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titra… Show more
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