Microbiological and chemical quality of tahini halva

Creative Commons License

Kahraman T., Issa G., Ozmen G., Buyukunal S.

BRITISH FOOD JOURNAL, vol.112, pp.608-616, 2010 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 112
  • Publication Date: 2010
  • Doi Number: 10.1108/00070701011052691
  • Journal Name: BRITISH FOOD JOURNAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.608-616
  • Keywords: Microbiology, Chemicals, Quality, Public health, Turkey, SESAME, STABILITY, TEHINEH, HELVA, FOOD
  • Open Archive Collection: AVESIS Open Access Collection
  • Istanbul University-Cerrahpasa Affiliated: No

Abstract

Purpose - This paper aims to determine the microbiological and chemical quality of halva samples obtained from retail markets and producers in the Marmara region.