Free Fatty Acid Accumulation by Mesophilic Lactic Acid Bacteria in Cold-Stored Milk |
Coskun, Hayri
(Abant izzet Baysal University, College of Engineering and Architecture, Department of Food Engineering)
Ondul, Eda (Yuzuncu Yil University, Agricultural College, Department of Food Engineering) |
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Lipids of milk: Deterioration
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Super ANOVA the accessible general linear modeling package
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Monograph on determination of free fatty acids in milk and milk products
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Proteolysis during cheese manufacture and ripening
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DOI |
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Free fatty acids and volatile compounds of low-fat Kefalograviera-type cheese made with commercial adjunct cultures
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DOI ScienceOn |
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Sut Teknolojisi Acisindan Psikrotrof Bakteriller
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Free fatty acids and volatile compounds of low-fat Feta-type cheese made with commercial adjunct cultures
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Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese
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Lipase production by lactic acid bacteria and activity on butter oil
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DOI ScienceOn |
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Ripening of ovine milk cheese, effects of plants rennet, pasteurization, and addition of stater on lipolysis
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Terayag teknolojisi
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Chemical and physical methods
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