AH
Aktas, Hacer Meral
4 yayın · 35 atıf · 2022–2024
Yayın
4
Atıf
35
Yıllar
3
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
|
2024 | Article | 9 |
|
Bacteriocin characterization of autochtonous <i>Lactococcus lactis</i> L54 and its application as starter culture for Beyaz cheese
|
2023 | Article | 7 |
|
Comparison of some characteristics of homemade, local and national brands yoghurts
|
2023 | Article | 2 |
|
Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese
|
2022 | Article | 17 |