dc.contributor.author | UZUN, YAKUP SALİH | |
dc.date.accessioned | 2019-06-26T11:54:55Z | |
dc.date.available | 2019-06-26T11:54:55Z | |
dc.date.issued | 2006 | |
dc.identifier.uri | http://hdl.handle.net/11513/749 | |
dc.language.iso | tr | en_US |
dc.subject | Gıda Mühendisliği = Food Engineering | en_US |
dc.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 | en_US |
dc.type | Thesis | en_US |