Effect of temperature and salt concentration on microbial changes during Tarkhineh fermentation

Authors

  • Farideh Tabatabaei Yazdi Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • Behrooz Alizadeh Behbahani Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
  • Ali Mortazavi Department of Food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

Keywords:

Tarkhineh, Fermentation, Micro flora, Temperature, Salt

Published

2013-01-31

How to Cite

Tabatabaei Yazdi, F. ., Alizadeh Behbahani, B. ., & Mortazavi, A. . (2013). Effect of temperature and salt concentration on microbial changes during Tarkhineh fermentation. Scientific Journal of Biological Sciences, 2(1), 8-16. Retrieved from https://www.sjournals.com/index.php/sjbs/article/view/1104

Issue

Section

Original Article