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5 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain için kapak resmi
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
by 
Akkuş, Zeynep Aysun, author.
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Alıntı: 
this study, as a model bacteria Lactococcus lactis C19.1 strain isolated from Turkish cottage cheese
2. 
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
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Alıntı: 
effective than surface applications to the final products. In yoghurt production, same antifungal lactic
3. 
Quality characteristics of traditional sepet cheese için kapak resmi
Quality characteristics of traditional sepet cheese
by 
Ercan, Duygu.
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Alıntı: 
Cheese products.
4. 
Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactis için kapak resmi
Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactis
by 
Okuklu, Burcu.
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Alıntı: 
Lactic acid bacteria used in the manufacturing of cheese and other fermented milk products are
5. 
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk için kapak resmi
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk
by 
Çetin, Ali Emrah.
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Alıntı: 
. Several dairy products such as raw milk, traditionally fermented cheese (produced without the use of