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1. The Integrated Project Planning and Management Cycle (IPPMC)
MDU.1, a new mutant chilli variety
The biology of human starvation: some new insights
Grey leaf blight - a new disease of cocoa
The identity of the lipstick mold of cultivated mushrooms agaricus bisporus
Therapy for acne with saccharomyces boulardii
Pulse oximeter-based flow index correlates well with fingertip volume plethysmography
Evaluation of WCT coconut and Komadan coconut
Anatomy of Mystus seenghala IV Nervous system
Helping disturbed children change their passive-aggressive behavior through milieu therapy
Phytate and oxalate contents in sesame seed sesamum indicum
Les Araignees des Iles Canaries
Bioconversion of cane sugar processing by-products to protein and lipids by black soldier fly (BSF) larvae
Preliminary tests with residual sprays against poultry lice
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The Accraian Series:
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Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
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A traditional Turkish beverage shalgam manufacturing technique and nutritional value
A traditional Turkish beverage shalgam manufacturing technique and nutritional value
Incedayi,B.; Uylaser,V.; Copur,O.U.
Journal of Food, Agriculture and Environment 6(3-4): 31-34
2008
ISSN/ISBN: 1459-0263
Turnip is a vegetable that has a high nutritional value, aroma and flavor. It can be utilized in many forms. One of the most consumed forms of turnip is the traditional Turkish fermented vegetable juice which is called "shalgam (salgam)". Purple carrot, bulgur flour, sourdough, salt, turnip and water are used for shalgam production. Its nutritional value results from the raw-materials, and some compounds formed during the fermentation.
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Accession: 029821392
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Related references
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