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1.
Investigations on aroma profile of artisanal youghurt starter cultyres
Investigations on aroma profile of artisanal youghurt starter cultyres
by
Baran, Ezgi.
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2.
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
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Üstok, Fatma Işık.
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3.
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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4.
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk
by
Çetin, Ali Emrah.
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Author: İzmir Institute of Technology. Biotechnology and Bioengineering.
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Language: English
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Subject: Lactic acid bacteria.
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