Valorization of Cheese Whey in Pickle Production: A Novel Approach for Sustainable and Low-Sodium Fermentation Systems
2ⁿᵈ International Food Innovation and Sustainability Congress, İstanbul, Turkey, 7 - 09 May 2026, pp.194, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: İstanbul
- Country: Turkey
- Page Numbers: pp.194
- Yıldız Technical University Affiliated: Yes