المؤلفون: Seval Sevgi Kirdar, Milna Tudor Kalit, Özen Yurdakul, Samir Kalit

المصدر: Journal of Central European Agriculture, Vol 19, Iss 1, Pp 61-71 (2018)

مصطلحات موضوعية: microbiological changes, biology, Water activity, Chemistry, Lactococcus, Keş cheese, lcsh:S, physico-chemical parameters, food and beverages, Keş cheese, microbiological changes, physico-chemical parameters, ripening, traditional cheeses, Ripening, biology.organism_classification, ripening, Coliform bacteria, lcsh:Agriculture, Starter, Lactobacillus, Animal Science and Zoology, Food science, traditional cheeses, Agronomy and Crop Science, Bacteria, Mesophile

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ffb5ea049fd88d0adac2baa6cc1d05
https://www.bib.irb.hr/936429

عناروين إضافية: Mikrobiološke promjene tijekom zrenja Keş sira

المصدر: Journal of Central European Agriculture; ISSN 1332-9049 (Online); Volume 19; Issue 1

مصطلحات الفهرس: Keş cheese; microbiological changes; physico-chemical parameters; ripening; traditional cheeses, fizikalno-kemijski parametri; Keş sir; mikrobiološke promjene; tradicionalni sirevi; zrenje, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/196063
https://hrcak.srce.hr/file/289026
info:eu-repo/semantics/altIdentifier/doi/10.5513/JCEA01/19.1.2024

عناروين إضافية: Mikrobiološke promjene tijekom zrenja Keş sira

المصدر: Journal of Central European Agriculture; ISSN 1332-9049 (Online); Volume 19; Issue 1

مصطلحات الفهرس: Keş cheese; microbiological changes; physico-chemical parameters; ripening; traditional cheeses, fizikalno-kemijski parametri; Keş sir; mikrobiološke promjene; tradicionalni sirevi; zrenje, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: info:eu-repo/semantics/altIdentifier/doi/10.5513/JCEA01/19.1.2024