-
1
-
-
0037355807
-
Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5-7°C)
-
AHMED, S. N., CHATTOPADHYAY, U. K., SHERIKAR, A. T., WASKAR, V. S., PATURKAR, A. M., LATHA, C., MUNDE, K. D. and PATHARE, N. S. (2003): Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5-7°C). Meat Science. 63, 339-344.
-
(2003)
Meat Science
, vol.63
, pp. 339-344
-
-
Ahmed, S.N.1
Chattopadhyay, U.K.2
Sherikar, A.T.3
Waskar, V.S.4
Paturkar, A.M.5
Latha, C.6
Munde, K.D.7
Pathare, N.S.8
-
2
-
-
1642389969
-
-
Globus dünya basimevi, Istanbul
-
ANONYM (1997): Türk gida kodeksi yönetmelg̃i. Globus dünya basimevi, Istanbul. p. 198.
-
(1997)
Türk Gida Kodeksi Yönetmelg̃i
, pp. 198
-
-
-
3
-
-
20244383255
-
Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage
-
AL-KADAMANY, E., KHATTAR, M., HADDAD, T. and TOUFEILI, I. (2003): Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage. Lebensm. Wiss. U. Technol. 36, 407-414.
-
(2003)
Lebensm. Wiss. U. Technol.
, vol.36
, pp. 407-414
-
-
Al-Kadamany, E.1
Khattar, M.2
Haddad, T.3
Toufeili, I.4
-
4
-
-
0031807803
-
Production of flavor compounds by yogurt starter cultures
-
BESHKOVA, D., SIMOVA, E., FRENGOVA, G. and SIMOV, Z. (1998): Production of flavor compounds by yogurt starter cultures. J. Ind. Microbiol. Biotechnol. 20, 180-186.
-
(1998)
J. Ind. Microbiol. Biotechnol.
, vol.20
, pp. 180-186
-
-
Beshkova, D.1
Simova, E.2
Frengova, G.3
Simov, Z.4
-
5
-
-
0033876901
-
Viability of lactic acid microflora in different types of yogurt
-
BIROLLO, G. A., REINHEIMER, J. A. and VINDEROLA, C. G. (2000): Viability of lactic acid microflora in different types of yogurt. Food Res. Int. 33, 799-805.
-
(2000)
Food Res. Int.
, vol.33
, pp. 799-805
-
-
Birollo, G.A.1
Reinheimer, J.A.2
Vinderola, C.G.3
-
6
-
-
0000600552
-
Natamycin
-
P. M. Davidson and A. L. Branen (ed), New York
-
DAVIDSON, P. M. and DOAN, C. H. (1993): Natamycin. In P. M. DAVIDSON and A. L. BRANEN (ed), Antimicrobials in foods. New York. pp. 395-407.
-
(1993)
Antimicrobials in Foods
, pp. 395-407
-
-
Davidson, P.M.1
Doan, C.H.2
-
7
-
-
1642352581
-
Van piyasasinda üretilen ve satişa sunulan yoǧurtlarin çeşitli nitelikleri üzerinde bir araştirma
-
16-18 Eylül 1998, Gaziantep
-
DAYISOYLU, S. K., BAKIRCI, I. and AKYUZ, N. (1998): Van piyasasinda üretilen ve satişa sunulan yoǧurtlarin çeşitli nitelikleri üzerinde bir araştirma. Gida Mühendisliǧi Kongresi, 16-18 Eylül 1998, Gaziantep. pp. 327-335.
-
(1998)
Gida Mühendisliǧi Kongresi
, pp. 327-335
-
-
Dayisoylu, S.K.1
Bakirci, I.2
Akyuz, N.3
-
8
-
-
0003596970
-
-
ASM press, Washington, D. C. - DPT (1998): VIII. Beş yillik kalkinma plani. Gida sanayi Ö.I.K. Raporu, Süt ve süt ürünleri sanayi alt komisyon raporu
-
DOYLE, M. P., BEUCHAT, L. R. and MONTVILLE, T. J. (ed). (1997): Food microbiology: fundamentals and frontiers. ASM press, Washington, D. C. - DPT (1998): VIII. Beş yillik kalkinma plani. Gida sanayi Ö.I.K. Raporu, Süt ve süt ürünleri sanayi alt komisyon raporu. p. 28.
-
(1997)
Food Microbiology: Fundamentals and Frontiers
, pp. 28
-
-
Doyle, M.P.1
Beuchat, L.R.2
Montville, T.J.3
-
9
-
-
0033930072
-
Optimization of the cultivation medium for natamycin production by Streptomyces natalensis
-
FARID, M. A., EL-ENSHASY, H. A., EL-DIWANY, M. A. I. and EL-SAYED, E. A. (2000). Optimization of the cultivation medium for natamycin production by Streptomyces natalensis. J. Basic Microbiol. 40, 157-166.
-
(2000)
J. Basic Microbiol.
, vol.40
, pp. 157-166
-
-
Farid, M.A.1
El-Enshasy, H.A.2
El-Diwany, M.A.I.3
El-Sayed, E.A.4
-
10
-
-
0001022879
-
Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts
-
HAMANN, W. T. and MARTH, E. H. (1984): Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts. J. Food Prod. 47, 781-786.
-
(1984)
J. Food Prod.
, vol.47
, pp. 781-786
-
-
Hamann, W.T.1
Marth, E.H.2
-
11
-
-
0004223311
-
-
Chapman & Hall, New York
-
th Ed. Chapman & Hall, New York. p. 701.
-
(1992)
th Ed
, pp. 701
-
-
Jay, J.M.1
-
12
-
-
0035289428
-
Formulations and processing of yogurt affect the microbial quality of carbonated yogurt
-
KARAGÜL-YÜCEER, Y., WILSON, J. C. and WHITE, C. H. (2001): Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. J. Dairy Sci. 84, 543-550.
-
(2001)
J. Dairy Sci.
, vol.84
, pp. 543-550
-
-
Karagül-Yüceer, Y.1
Wilson, J.C.2
White, C.H.3
-
14
-
-
0032105570
-
Study on the contamination level and the tolerable limit of the mould and yeast in yogurt
-
LI, F. and LI, Y. (1998): Study on the contamination level and the tolerable limit of the mould and yeast in yogurt. J. Hyg. Res. 27, 257-258.
-
(1998)
J. Hyg. Res.
, vol.27
, pp. 257-258
-
-
Li, F.A.1
Li, Y.2
-
15
-
-
0031770647
-
Microbiological quality of Portuguese yogurts
-
NOGUERIA, C., ALBANO, H., GIBBS, P. and TEIXERIA, P. (1998): Microbiological quality of Portuguese yogurts. J. Ind. Microbiol. Biotechnol. 21, 19-21.
-
(1998)
J. Ind. Microbiol. Biotechnol.
, vol.21
, pp. 19-21
-
-
Nogueria, C.1
Albano, H.2
Gibbs, P.3
Teixeria, P.4
-
16
-
-
1642346075
-
Koruyucular
-
T. Altuǧ (ed), Bornova, Izmir
-
OVA, G. (2001): Koruyucular. In T. ALTUǦ (ed), Gida katki maddeleri. Bornova, Izmir, pp. 107-142.
-
(2001)
Gida Katki Maddeleri
, pp. 107-142
-
-
Ova, G.1
-
17
-
-
1642346074
-
Inhibition of mould growth and spore production by Lactobacillus acidophilus CH5 metabolites
-
PLOCKOVA, M., TOMANOVA, J. and CHUMCHALOVA, J. (1997): Inhibition of mould growth and spore production by Lactobacillus acidophilus CH5 metabolites. Bull. Food Res. 36, 237-247.
-
(1997)
Bull. Food Res.
, vol.36
, pp. 237-247
-
-
Plockova, M.1
Tomanova, J.2
Chumchalova, J.3
-
18
-
-
0001146117
-
Microbiology of fermented milks
-
R. K. Robinson; P. Fifst (ed)
-
ROBINSON, R. K. and TAMIME, A. Y. (1990): Microbiology of fermented milks. In R. K. ROBINSON; P. FIFST (ed), Dairy microbiology. Volume 2. pp. 291-344.
-
(1990)
Dairy Microbiology
, vol.2
, pp. 291-344
-
-
Robinson, R.K.1
Tamime, A.Y.2
-
19
-
-
52949126427
-
Sorbic acid and sorbates
-
P. M. Davidson and A. L. Branen (ed), New York
-
SOFOS, J. N. and BUSTA, F. F. (1993): Sorbic acid and sorbates. In P. M. DAVIDSON and A. L. BRANEN (ed), Antimicrobials in foods. New York. pp. 49-94.
-
(1993)
Antimicrobials in Foods
, pp. 49-94
-
-
Sofos, J.N.1
Busta, F.F.2
-
20
-
-
1642334663
-
Mikrobiyal gelişmenin inhibisyonu
-
A. Unluturk, and F. Turantaş (ed), Çinarli, Izmir
-
UNLUTURK, A. (1998): Mikrobiyal gelişmenin inhibisyonu. In A. UNLUTURK, and F. TURANTAŞ (ed), Gida Mikrobiyolojisi. Çinarli, Izmir. pp. 173-228.
-
(1998)
Gida Mikrobiyolojisi
, pp. 173-228
-
-
Unluturk, A.1
-
21
-
-
0034864676
-
Characterization and classification of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated from traditional Greek yogurts
-
XANTHOPOULOS, V., PETRIDIS, C. and TZANETAKIS, N. (2001): Characterization and classification of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated from traditional Greek yogurts. J. Food Sci. 66, 747-752.
-
(2001)
J. Food Sci.
, vol.66
, pp. 747-752
-
-
Xanthopoulos, V.1
Petridis, C.2
Tzanetakis, N.3
-
22
-
-
0042878461
-
Temperature abuse initiating yeast growth in yogurt
-
VILJOEN, B. C., LOURENS-HATTINGH, A., IKALAFENG, B. and PETER, G. (2003): Temperature abuse initiating yeast growth in yogurt. Food Res. Int. 36, 193-197.
-
(2003)
Food Res. Int.
, vol.36
, pp. 193-197
-
-
Viljoen, B.C.1
Lourens-Hattingh, A.2
Ikalafeng, B.3
Peter, G.4
-
23
-
-
0034055626
-
Survival of probiotic microflora in Argentinian yogurts during refrigerated storage
-
VINDEROLA, C. G., BAILO, N. and REINHEIMER, J. A. (2000): Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Res. Int. 33, 97-102.
-
(2000)
Food Res. Int.
, vol.33
, pp. 97-102
-
-
Vinderola, C.G.1
Bailo, N.2
Reinheimer, J.A.3
-
24
-
-
0036067485
-
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria
-
VINDEROLA, C. G., COSTA, G. A., REGENHARDT, S. and REINHEIMER, J. A. (2002): Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int. Dairy J. 12, 579-589.
-
(2002)
Int. Dairy J.
, vol.12
, pp. 579-589
-
-
Vinderola, C.G.1
Costa, G.A.2
Regenhardt, S.3
Reinheimer, J.A.4
-
25
-
-
0032831428
-
Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria
-
VINDEROLA, C. G. and REINHEIMER, J. A. (1999): Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. Int. Dairy J. 9, 497-505.
-
(1999)
Int. Dairy J.
, vol.9
, pp. 497-505
-
-
Vinderola, C.G.1
Reinheimer, J.A.2
-
26
-
-
27844489321
-
-
Akdeniz Universitesi yayin no: 75. Antalya
-
YAYGIN, H. (1999): Yoǧurt teknolojisi. Akdeniz Universitesi yayin no: 75. Antalya. p. 331.
-
(1999)
Yoǧurt Teknolojisi
, pp. 331
-
-
Yaygin, H.1
|