Harran University DSpace

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

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

UZUN, YAKUP SALİH
URI: http://hdl.handle.net/11513/749
Date: 2006

Show full item record

Files in this item

Icon
Name: 197713.pdf
Size: 15.56Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search DSpace


Advanced Search

Browse

My Account