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

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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 http://sjournals.com/index.php/sjbs/article/view/1104

Issue

Vol. 2 No. 1 (2013): January

Section

Original Article

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Copyright (c) 2013 Farideh Tabatabaei Yazdi, Behrooz Alizadeh Behbahani, Ali Mortazavi

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.