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6 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Effects Of Trace Elements On The Production Of Baker's Yeast için kapak resmi
Effects Of Trace Elements On The Production Of Baker's Yeast
Effects Of Trace Elements On The Production Of Baker's Yeast
by 
Üzelyalçın, Berna
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Alıntı: 
Effects Of Trace Elements On The Production Of Baker's Yeast/ Üzelyalçın, Berna
3. 
Quality characteristics and shelf-i,fe of 'armola' cheese için kapak resmi
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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Alıntı: 
; lactobacilli, 7.87; enterococci, 6.17; yeast 7.33; mold <1.00; Staphylococcus spp., 5.94; and Listeria spp., 2
4. 
Development of antibacterial polymer based nanocomposite materials için kapak resmi
Development of antibacterial polymer based nanocomposite materials
Development of antibacterial polymer based nanocomposite materials
by 
Abatay, Ezgi, author.
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El Yazması
Alıntı: 
Human beings are often infected by microorganisms such as bacterium, mold, yeast, virus, etc. in
5. 
Production and isolation of fungal chitosan by submerged fermentation için kapak resmi
Production and isolation of fungal chitosan by submerged fermentation
Production and isolation of fungal chitosan by submerged fermentation
by 
Alper, Seda.
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obtained were 4% sucrose, 0.2% yeast extract, 1% peptone and 106 spores in 40 ml. The mycelia harvested at
6. 
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441 için kapak resmi
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
by 
Büyükkileci, Ali Oğuz.
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concentration, since yeast extract is an expensive material.1. casei was tested for its capability to utilize
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