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

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
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,
yoghurt,
pickled cabbage,
non-alcoholic fermented beverages
Related subjects:
Architecture and design,
Landscape architecture,
Gardens, landscapes,
Life sciences,
Biotechnology,
Plant science,
Ecology

© 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.

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