✦ LIBER ✦

Effect of starter composed of various species of lactic bacteria on quality and ripening of turkish white pickled cheese

✍ Scribed by Memduh Karakuş; Ihsan Alperden

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Technological characterization of the na

✍ ELIF DAGDEMIR; SALIH OZDEMIR 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 97 KB

EFFECT OF LIPASE ENZYME ON THE RIPENING

✍ SERDAR AYDEMIR; NIHAT AKIN; CELALETTIN KOÇAK 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 492 KB

Effects of starter culture combinations

✍ FULYA KAYAGIL; GURAKAN CANDAN 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 301 KB

Effect of cook temperature on starter an

✍ Jeremiah J. Sheehan; Mark A. Fenelon; Martin G. Wilkinson; Paul L.H. McSweeney 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 436 KB

Effect of lactic starter cultures on the

✍ González de Llano, D. ;Rodriguez, A. ;Cuesta, P. 📂 Article 📅 1996 🏛 Wiley (Blackwell Publishing) 🌐 English ⚖ 564 KB

Effect of ripening temperature on the gr

✍ Shakeel-Ur. Rehman; J.M. Banks; P.L.H. McSweeney; P.F. Fox 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 391 KB