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Journal of Food Quality
Volume 2018, Article ID 3292185, 11 pages
https://doi.org/10.1155/2018/3292185
Research Article

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

Correspondence should be addressed to Huseyin Erten; rt.ude.uc@netreh

Received 25 January 2018; Revised 13 May 2018; Accepted 21 May 2018; Published 25 June 2018

Academic Editor: Amy Simonne

Copyright © 2018 Bilal Agirman and Huseyin Erten. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Bilal Agirman and Huseyin Erten, “The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot,” Journal of Food Quality, vol. 2018, Article ID 3292185, 11 pages, 2018. https://doi.org/10.1155/2018/3292185.