Physicochemical and Microbiological Properties of Different Kayseri Pastirma Types

In this study, a total of 20 pastirma samples were collected from the Kayseri local market, and their physicochemical (moisture, pH) and microbiological (lactic acid bacteria, total yeast-mold, total mesophilic aerobic bacteria) properties were investigated. Moisture and pH values of samples ranged...

Full description

Bibliographic Details

Published in:	International Journal of Gastronomy Research
Main Authors:	Cansu Ceviker, Cansu Karakose, Gizem Kahraman, Nagihan Aydin, İsmet Öztürk
Format:	Article
Language:	English
Published:	IPEAK ACADEMY LTD 2025-02-01
Subjects:	kayseri pastirma pastirma kayseri microbiological characteristics
Online Access:	https://gastronomyresearch.com/index.php/ijgr/article/view/45