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, Scopus)

• 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