Selection of starters for a traditional Turkish yayik butter made from yoghurt

Food Microbiology

Volumn 19, Issue 4, 2002, Pages 303-312

  Saǧdiç, Osman ^a   Arici, Muhammet ^b   Simşek, Osman ^b  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b TRAKYA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CAPRA HIRCUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; LEUCONOSTOC; LEUCONOSTOC GELIDUM; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PARAMESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; OVIS ARIES; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS SP.; WEISSELLA PARAMESENTEROIDES;

EID: 0242500452     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2002.0489     Document Type: Article

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