Nutritional and Sensory Characterization of Some Fermented Food Products Made in the Carpathian-Danubian-Pontic Area

Pubblicato online: 20 mag 2024

Pagine: 22 - 28

DOI: https://doi.org/10.2478/agr-2024-0005

Parole chiave

fermented food, nutritional characterization, sensory evaluation, yoghurt, pickled cabbage, non-alcoholic fermented beverages

© 2024 A.A. Mihaela Dana Pop, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.