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

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

Annals of "Valahia" University of Târgovişte. Agriculture

Volume 16 (2024): Issue 1 (April 2024)

By: A.A. Mihaela Dana Pop

Open Access

|May 2024

Articles in this issue

DOI: https://doi.org/10.2478/agr-2024-0005 | Journal eISSN: 2537-3137 | Journal ISSN: 2065-2720

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Language: English

Page range: 22 - 28

Published on: May 20, 2024

Published by: Valahia University of Targoviste

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

fermented food,

nutritional characterization,

sensory evaluation,

pickled cabbage,

non-alcoholic fermented beverages

Related subjects:

Architecture and design,

Landscape architecture,

Gardens, landscapes,

© 2024 A.A. Mihaela Dana Pop, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 16 (2024): Issue 1 (April 2024)

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