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1.
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by
Şatana, Elçin, author.
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Manuscript
2.
Detection of staphylococcus aureus using quqntitative real-time polymerase chain reaction and loop-mediated isothermal amplification methods in Turkish white cheese
Detection of staphylococcus aureus using quqntitative real-time polymerase chain reaction and loop-mediated isothermal amplification methods in Turkish white cheese
by
Kadiroğlu, Pınar, author.
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3.
Quality characteristics and shelf-i,fe of 'armola' cheese
Quality characteristics and shelf-i,fe of 'armola' cheese
by
Orşahin, Hande.
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4.
Quality characteristics of traditional sepet cheese
Quality characteristics of traditional sepet cheese
by
Ercan, Duygu.
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5.
Isolation and molecular characterization of lactic acid bacteria from cheese
Isolation and molecular characterization of lactic acid bacteria from cheese
by
Bulut, Çisem.
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İzmir Institute of Technology. Food Engineering.
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Bulut, Çisem.
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Bacterial starter cultures.
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Cheese -- Analysis.
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