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1. 
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region için kapak resmi
Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region
by 
Okuklu, Burcu, author.
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Alıntı: 
. Yoghurt starter having probiotic features is an advantage for dairy industry to produce large amount of
2. 
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
Access to Electronic Version.
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Alıntı: 
for the dairy industry, which still import starters abroad, but also for the preservation of natural
3. 
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts için kapak resmi
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts
by 
Çelik, Elif Sinem.
Access to Electronic Version.
Format: 
Alıntı: 
Dairy products industry.
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.
Access to Electronic Version.
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Alıntı: 
products by lactic acid production which influences desirable quality characteristics. In dairy industry