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dc.contributor.authorHarmankaya, Sezen
dc.contributor.authorHarmankaya, Ahmet
dc.date.accessioned2021-12-15T10:46:27Z
dc.date.available2021-12-15T10:46:27Z
dc.date.issued2020
dc.identifier.issn2147-3129
dc.identifier.issn2147-3188
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpjNU16SXhNUT09/investigation-of-some-microbiological-and-chemical-properties-of-different-cheeses
dc.identifier.urihttp://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/3195
dc.description.abstractIn this study, some microbiological and chemical analyses were performed on samples of kashar, chechil, lor andwhite cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of totalaerob mesophilic bacteria, coliform
dc.description.abstractBu araştırmada Kars yöresinde üretimi yapılan kaşar, çeçil, lor ve beyaz peynir örneklerinin mikrobiyolojik ve kimyasal özellikleri incelendi. Örnekler mikrobiyolojik olarak toplam aerob mezofilik bakteri, koliform grubu bakteri, E. coli, Enterobacteria
dc.language.isoEnglish
dc.sourceBitlis Eren Üniversitesi Fen Bilimleri Dergisi
dc.titleInvestigation Of Some Microbiological And Chemical Properties Of Different Cheeses
dc.identifier.issue3
dc.identifier.startpage1389
dc.identifier.endpage1400
dc.identifier.volume9


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