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1. 
Isolation and molecular characterization of lactic acid bacteria from cheese için kapak resmi
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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Isolation and molecular characterization of lactic acid bacteria from cheese/ Bulut, Çisem.
2. 
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
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mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x
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: 
. In addition, the lactic acid bacteria flora of cheese samples was identified using genotyping method
4. 
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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quality characteristics were examined during production and ripening periods. The natural lactic acid
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