Arama Sonu&ccedil;ları Lactobacillus casei. SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactobacillus$002bcasei.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list 2025-07-05T16:13:27Z L(+)lactic acid production from whey by lactobacillus casei NRRL B-441 ent://SD_ILS/0/SD_ILS:25062 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;B&uuml;y&uuml;kkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads ent://SD_ILS/0/SD_ILS:16741 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;G&uuml;nd&uuml;z, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format:&#160;El Yazması<br/> Kinetic modelling of lactic acid production from whey ent://SD_ILS/0/SD_ILS:16732 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Quality characteristics and shelf-i,fe of 'armola' cheese ent://SD_ILS/0/SD_ILS:140721 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Quality characteristics of traditional sepet cheese ent://SD_ILS/0/SD_ILS:51734 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> Utilization of wine waste for fermentative processes ent://SD_ILS/0/SD_ILS:392574 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Isolation and molecular characterization of lactic acid bacteria from cheese ent://SD_ILS/0/SD_ILS:13431 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Bulut, &Ccedil;isem.<br/><a href="http://hdl.handle.net/11147/3114">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/> L[+]-lactic acid purification from fermentation broth using ion exchange resins ent://SD_ILS/0/SD_ILS:97547 2025-07-05T16:13:27Z 2025-07-05T16:13:27Z by&#160;Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format:&#160;El Yazması<br/>