Probiyotik karakterli Lactobacillus acidophilus LA-5 ve Bifidobacterium bifidum BB-12'nin kaşar peynirinde haşlama ve kuru tuzlama işlemlerine karşı dirençlerinin belirlenmesi üzerine bir araştırma

A study on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 against scalding and dry salting during kaşar cheese-making

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Tez No: 197713
Yazar: YAKUP SALİH UZUN
Danışmanlar: DOÇ.DR. BARBAROS ÖZER
Tez Türü: Yüksek Lisans
Konular: Gıda Mühendisliği, Food Engineering
Anahtar Kelimeler: Belirtilmemiş.
Yıl: 2006
Dil: Türkçe
Üniversite: Harran Üniversitesi
Enstitü: Fen Bilimleri Enstitüsü
Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
Bilim Dalı: Belirtilmemiş.
Sayfa Sayısı: Belirtilmemiş.

Özet

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