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Author

Büşra Şahin

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Open access Sep 2026

Evaluation of the Physicochemical and Microbiological Quality of Cream Cakes Marketed in Trabzon: A Pearson Correlation and Principal Component Analysis (PCA) Approach

Cream cakes are among ready-to-eat foods that are highly susceptible to microbial growth due to their high water activity, near-neutral pH values, and rich nutrient content. In this study, the physicochemical and microbiological properties of 15 cream cake samples collected from different sales points in the city cente...

Fırat Yılmaz, Büşra Şahin · 0 citations

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