Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period

Yuvaşen A., Macit E., Dertli E.

LWT - Food Science and Technology, vol.91, pp.406-413, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 91
  • Publication Date: 2018
  • Doi Number: 10.1016/j.lwt.2018.01.075
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.406-413
  • Keywords: Kasar cheese, Microbial flora, Genotypic characterization, Phylogenetic similarities, Lactobacillus paracasei, LACTIC-ACID BACTERIA, YEASTS, ENTEROCOCCI, DIVERSITY, EVOLUTION, MICROFLORA, MYCOFLORA, CULTURES, KASHAR, FLORA
  • Yıldız Technical University Affiliated: Yes