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
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dc.contributor.authorUZUN, YAKUP SALİH-
dc.date.accessioned2019-06-26T11:54:55Z-
dc.date.available2019-06-26T11:54:55Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/11513/749-
dc.language.isotren_US
dc.subjectGıda Mühendisliği = Food Engineeringen_US
dc.titleProbiyotik 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-makingen_US
dc.typeThesisen_US
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