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by
Esen, Berna, author.
Format:
El Yazması
Alıntı:
Lactic acid bacteria
by
Kömen, Gökçen.
Format:
El Yazması
Alıntı:
Lactic acid bacteria.
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3.
by
Sözbilen, Gözde Seval, author.
Format:
El Yazması
Alıntı:
synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a
by
Şatana, Elçin, author.
Format:
El Yazması
Alıntı:
mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x
by
Karslı, Gözde Seval.
Format:
El Yazması
Alıntı:
debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB
by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
by
Kamber, Aslıhan, author.
Format:
El Yazması
Alıntı:
The aim of this thesis is to investigate the potential of lactic acid bacteria (LAB) having
by
Elvan, Menşure, author.
Format:
El Yazması
Alıntı:
become dominant, causing disruption of oral health. Therefore, the effect of lactic acid bacteria on
by
Atılgan, Mehmet Reşat, author.
Format:
El Yazması
Alıntı:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
by
Kaya, Zehra.
Format:
El Yazması
Alıntı:
juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
quality characteristics were examined during production and ripening periods. The natural lactic acid
by
Erkuş, Oylum.
Format:
El Yazması
Alıntı:
lactic acid bacteria diversity of Anatolia. With this perspective, the aim of our study was the isolation
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