Muhammet İrfan AKSU, Mükerrem KAYA
Turkish Journal of Veterinary and Animal Sciences
917-923
Pastırma, Starter Culture, Lactobacillus sakei, Nitrite, MFI, L*, a* and b* values
Pastırma, Starter Culture, Lactobacillus sakei, Nitrite, MFI, L*, a* and b* values
The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product
Turkish Journal of Veterinary and Animal Sciences
Muhammet İrfan AKSU, Mükerrem KAYA
Production of Pastırma with Different Curing Methods and Using Starter Culture
Turkish Journal of Veterinary and Animal Sciences
Muhammet İrfan AKSU, Mükerrem KAYA
Identification of nonstarter ındigenous lactobacilli from kars gravier cheese
Kafkas Üniversitesi Veteriner Fakültesi Dergisi
TAMER TURGUT, AHMET ERDOĞAN, MUSTAFA ATASEVER
PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER
Turkish Journal of Veterinary and Animal Sciences
Muhammet İrfan AKSU, Mükerrem KAYA
Turkish Journal of Veterinary and Animal Sciences
Laktobasiller ve probiyotik peynir üretiminde kullanım potansiyelleri