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 |
Files in This Item:
File | Description | Size | Format | |
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197713.pdf | 15.94 MB | Adobe PDF | View/Open |
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