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
dc.contributor.advisor | Özer, Hamdi Barbaros | |
dc.contributor.author | Uzun, Yakup Salih | |
dc.date.accessioned | 2020-12-04T16:33:04Z | |
dc.date.available | 2020-12-04T16:33:04Z | |
dc.date.submitted | 2006 | |
dc.date.issued | 2018-08-06 | |
dc.identifier.uri | https://acikbilim.yok.gov.tr/handle/20.500.12812/92530 | |
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dc.language | Turkish | |
dc.language.iso | tr | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.rights | Attribution 4.0 United States | tr_TR |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject | Gıda Mühendisliği | tr_TR |
dc.subject | Food Engineering | en_US |
dc.title | 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 | |
dc.title.alternative | A study on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 against scalding and dry salting during kaşar cheese-making | |
dc.type | masterThesis | |
dc.date.updated | 2018-08-06 | |
dc.contributor.department | Gıda Mühendisliği Anabilim Dalı | |
dc.identifier.yokid | 196072 | |
dc.publisher.institute | Fen Bilimleri Enstitüsü | |
dc.publisher.university | HARRAN ÜNİVERSİTESİ | |
dc.identifier.thesisid | 197713 | |
dc.description.pages | 81 | |
dc.publisher.discipline | Diğer |