The Oldest Fermented Turkish Beverage in Traditional Turkish Cuisine: Koumiss (Kımız) | Zendy

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The Oldest Fermented Turkish Beverage in Traditional Turkish Cuisine: Koumiss (Kımız)

Author(s) -

Gülşen Bayat

Publication year - 2020

Publication title -

journal of tourism and gastronomy studies

Language(s) - English

Resource type - Journals

ISSN - 2147-8775

DOI - 10.21325/jotags.2020.581

Subject(s) - turkish , food science , fermentation , business , chemistry , philosophy , linguistics

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