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2. 
Quality characteristics of traditional sepet cheese için kapak resmi
Quality characteristics of traditional sepet cheese
Quality characteristics of traditional sepet cheese
by 
Ercan, Duygu.
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Alıntı: 
, Lactobacillus casei spp. rhamnosus, L. plantarum, heterofermentative Lactobacillus spp., Streptococcus
4. 
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
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Alıntı: 
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by
5. 
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters için kapak resmi
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
by 
Üstok, Fatma Işık.
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El Yazması
Alıntı: 
. bulgaricus and Streptococcus thermophilus strains in screening experiments. Among the strains, Lactobacillus
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6 sonuç bulundu Arama sonuçlarına abone ol
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