Microbial communities involved in Kaşar cheese ripening

O Aydemir, H Harth, S Weckx, M Dervişoğlu… - Food …, 2015 - Elsevier
The microbiota of non–starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses …
被引用次数：39 相关文章

Microbial communities involved in Kasar cheese ripening

O AYDEMİR, H Harth, S Weckx… - FOOD …, 2015 - avesis.omu.edu.tr
The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kasar cheeses …

Microbial communities involved in Kaşar cheese ripening.

O Aydemir, H Harth, S Weckx, M Dervişoğlu… - Food …, 2014 - europepmc.org
The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses …

Microbial communities involved in Kaşar cheese ripening

O Aydemir, H Harth, S Weckx… - Food …, 2015 - pubmed.ncbi.nlm.nih.gov
The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses …

Microbial communities involved in Kaşar cheese ripening

O Aydemir, H Harth, S Weckx, M Dervişoğlu… - Food …, 2015 - researchportal.vub.be
The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses …

Microbial communities involved in Kașar cheese ripening.

O Aydemİr, H Harth, S Weckx, M Dervișoğlu, L Vuyst - 2015 - cabidigitallibrary.org
The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kașar cheeses …
[PDF] researchgate.net

[PDF][PDF] Microbial communities involved in Kas ar cheese ripening

L De Vuyst - Food Microbiology, 2015 - researchgate.net
abstract The microbiota of nonestarter lactic acid bacteria (NSLAB) and their concomitant
community dynamics during cheese ripening were investigated for traditional Turkish Kasar …

Microbial communities involved in Kaşar cheese ripening

O Aydemir, H Harth, S Weckx, M Dervişoğlu… - Food …, 2015 - infona.pl
The microbiota of non–starter lactic acid bacteria (NSLAB) and their concomitant community
dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses …

[引用][C] Microbial communities involved in Kashar cheese ripening

O Aydemir, H Harth, S Weckx, D Muhammet… - Food …, 2014 - researchportal.vub.be
Microbial communities involved in Kashar cheese ripening — Vrije Universiteit Brussel Skip to
main navigation Skip to search Skip to main content Vrije Universiteit Brussel Home Vrije …

[引用][C] Microbial communities involved in Kaşar cheese ripening

O Aydemir, H Harth, S Weckx, M Dervişoğlu… - 2015