Şalgam

Şalgam UTUS, D. 2008. The effect of black carrot (Daucus carota) size usage on the quality of shalgam production. MSc Thesis, p. 55, Cukurova University, Turkey (in Turkish). utawa Şalgam Suyu Erginkaya Z, Hammes WP (1992) Şalgam suyu fermantasyonu sırasında mikroorganizmalarin gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma ( Turkish pocapan:   ; murup "turnip (jus)"), diucapake "shal-gam" , minangka ombenan populer lan tradisional Ercelebi, E.A.; Özkanli, O. A traditional fermented beverage: Shalgam juice. In Proceedings of the 1st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdag, Turkey, 15–17 April 2010; pp. 1019–1020. (In Turkish) saka kutha-kutha kidul Turki Adana,  Erginkaya, Z.; Aksan, E. Adana province traditional beverage: Shalgam. In Proceedings of the Traditional
Foods Symposium, Van, Turkey, 23–24 September 2004. (In Turkish) Hatay, Tarsus,  Mersin, Yener, D. A Research on the Physical, Chemical, Sensory and Microbiological Properties of Shalgam Taken
from Different Sales Places in Mersin Province Center. Master’s Thesis, Trakya University, Tekirdag, Turkey,
1997. (In Turkish) Kahramanmaras, İzmir Tanguler H, Erten H (2012b) Chemical and microbiological
characteristics of shalgam (şalgam); a traditional Turkish lactic
acid fermented beverage. J Food Quality 35: 298–306.  lan wilayah Çukurova . Salgam diproduksi kanthi fermentasi asam laktat.   Jeneng şalgam asale saka Persia ;  ing basa Persia ditulis شلغم lan tegese "turnip" ( Brassica rapa ). Pelancong Prancis, naturalis lan panulis Pierre Belon nggambarake anane minuman lan praktik nggawe ing abad kaping 15. Geschichte der Rübe (Beta) als Kulturpflanze: Von den Ältesten Zeiten a bis zum Erscheinen von Achard’s Hauptwerk 1809, Springer-Verlag, 8 Mar 2013, By Edmund O. von Lippmann, page 89 Iki diarani jus turnip, banyu turnip,  jus shalgam,  utawa banyu shalgam.  Panliten uga nuduhake manawa jus wortel ungu sing digunakake ing Salgam nyuda efek saka panganan sing karbohidrat dhuwur.  

Kejaba rakı lan ayran, lagi mendem sawise mangan Kebab.  Kerep banget irisan wortel wungu ditambahake sadurunge diombe lan kaping liyane irisan paprika lan papak.       Şalgam asring disajikake karo ombenan beralkohol rakı - ora dicampur, nanging luwih ing gelas kapisah amarga kalorone nglengkapi rasa omben liyane.   Iki uga kalebu bagean saka masakan Armenia.  Ing sawetara wilayah ing Turki kalorone Ayran lan Şalgam dicampur  Iki dianggep minangka salah sawijining omben-omben sing paling mabuk nalika mangsa salju ing Turki.  

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