1. Harran University
  2. Enstitüler
  3. Fen Bilimleri Enstitüsü
Please use this identifier to cite or link to this item: http://hdl.handle.net/11513/749
Title: Probiyotik karakterli Lactobacillus acidophilus LA-5 ve Bifidobacterium bifidum BB-12'nin kaşar peynirinde haşlama ve kuru tuzlama işlemlerine karşı dirençlerinin belirlenmesi üzerine bir araştırma / A study on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 against scalding and dry salting during kaşar cheese-making
Authors: UZUN, YAKUP SALİH
Keywords: Gıda Mühendisliği = Food Engineering
Issue Date: 2006
URI: http://hdl.handle.net/11513/749
Appears in Collections:Fen Bilimleri Enstitüsü

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