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Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 809, doi. 10.24263/2304-974X-2020-9-4-7
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- Article
In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 98, doi. 10.1111/1471-0307.12645
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- Article
Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 2175, doi. 10.1007/s13197-019-03699-5
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- Article
Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 53
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- Article
PEYNİRALTI SUYUNUN FONKSİYONEL ÖZELLİKLERİ VE PEYNİRALTI SUYU KULLANILARAK ÜRETİLEN YENİ NESİL SÜT ÜRÜNLERİ.
- Published in:
- GIDA: The Journal of Food, 2010, v. 35, n. 4, p. 289
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- Article
Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production.
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- Turkish Journal of Veterinary & Animal Sciences, 2008, v. 32, n. 5, p. 327
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- Article
Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 6, p. 613, doi. 10.1111/j.1365-2621.2004.00829.x
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- Article
Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder.
- Published in:
- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 177, doi. 10.1046/j.1471-0307.2003.00101.x
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- Article