المؤلفون: Epiphania B. Magwilang, Annie Lourie Yawan Paredes, Francisco C. Armas, Helen Grace P. Bugnay, Rose D. Dagupen

المصدر: H2Open Journal, Vol 6, Iss 2, Pp 242-255 (2023)

مصطلحات موضوعية: domestic water supply, dry and wet season, microbiological and physico-chemical parameters, supply vulnerability, treatment system, water quality, River, lake, and water-supply engineering (General), TC401-506, Water supply for domestic and industrial purposes, TD201-500

وصف الملف: electronic resource

Relation: http://h2oj.iwaponline.com/content/6/2/242; https://doaj.org/toc/2616-6518

URL الوصول: https://doaj.org/article/294b0dc335f44d1a96bf9734301d6650

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Marinović Dragan D., Savić Vladimir M., Dimitrijević Nebojša M., Stojanović Marina T., Popović Danilo B.

المصدر: Tehnika, Vol 71, Iss 1, Pp 167-171 (2016)

مصطلحات موضوعية: drinking water, microbiological and physico chemical parameters, rural water supply, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://scindeks-clanci.ceon.rs/data/pdf/0040-2176/2016/0040-21761601167M.pdf; https://doaj.org/toc/0040-2176; https://doaj.org/toc/2560-3086

URL الوصول: https://doaj.org/article/33b19dc86c964421805d365e2df5bd65

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