✦ LIBER ✦

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

✍ Scribed by ELIF DAGDEMIR; SALIH OZDEMIR

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbiological characterization of arti

✍ Paola Dolci; Valentina Alessandria; Giuseppe Zeppa; Kalliopi Rantsiou; Luca Coco 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 242 KB

Effect of starter composed of various sp

✍ Memduh Karakuş; Ihsan Alperden 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 460 KB

Biochemical and microbiological characte

✍ Juncal Estepar; Marı́a del Mar Sánchez; Leocadio Alonso; Baltasar Mayo 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 211 KB

Technological characterization of lactic

✍ M.A Herreros; J.M Fresno; M.J González Prieto; M.E Tornadijo 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 192 KB

Phenotypic, genotypic and technological

✍ L. Aquilanti; G. Silvestri; E. Zannini; A. Osimani; S. Santarelli; F. Clementi 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 200 KB

Genetic characterization of some lactic

✍ M.G. Fortina; G. Ricci; A. Acquati; G. Zeppa; A. Gandini; P.L. Manachini 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 267 KB