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, cilt.91, ss.406-413, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.lwt.2018.01.075
  • Dergi Adı: LWT - Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.406-413
  • Anahtar Kelimeler: Kasar cheese, Microbial flora, Genotypic characterization, Phylogenetic similarities, Lactobacillus paracasei, LACTIC-ACID BACTERIA, YEASTS, ENTEROCOCCI, DIVERSITY, EVOLUTION, MICROFLORA, MYCOFLORA, CULTURES, KASHAR, FLORA
  • Yıldız Teknik Üniversitesi Adresli: Evet