Ayhan, K., 2000, Gıdalarda Bulunan Mikroorganizmalar, Sayfa 37-80, Gıda Mikrobiyolojisi ve Uygulamaları, 2. baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Ankara.
Barth, G. and Gaillardin, C., 1997, Physiology and Genetics of the Dimorphic Fungus Yarrowia lipolytica, FEMS Microbiology Reviews, 19: 219-237.
Bintsis, T. and Robinson, R.K, 2004, A Study of the Adjunct Cultures on the Aroma Compounds of Feta-type Cheese, Food Chemistry, 88 (3): 435-441.
Çağlar, A., 1992, Peynirde Hızlı Olgunlaştırma Metotları, Gıda 17 (5):319-325.
Dahl, S., Tavaria, F.K. and Malcata F.X., 2000, Relationships Between Flavour and Microbiological Profiles in Serr da Estrela Cheese Throughout Ripening, International Dairy Journal, 10:255-262.
Demiryol, R., 1983, İnek, Koyun, Keçi Sütleri ile Yapılan ve Farklı Sıcaklıklarda Olgunlaştırılan Beyaz Peynirlerin Özellikleri Üzerinde Araştırmalar, Doktora Tezi, E.Ü. Ziraat Fakültesi, Süt Teknolojisi Bölümü, 65s.
Dinkçi, N. ve Gönç, S., 2000, Mucor miehei’den Elde Edilen Lipaz (Piccantase A) Enziminin Beyaz Peynirin Olgunlaşmasında Kullanılması Üzerine Araştırmalar, E.Ü.Z.F. Dergisi, 37 (2-3):141-148.
Ferreira, A.D. and Viljoen B.C., 2003, Yeasts as Adjunct Starters in Matured Cheddar Cheese, International Journal of Food Microbiology, 86 (1-2):131-140.
Guerzoni, M.E., Gobbetti, M., Lanciotti, R., Vannini, L. and Chaves L.C., 1996, Yarrowia Lipolytica As Potential Ripening Agent in Milk Products, Yeasts in The Dairy Industry: Positive and Negative Aspects, Proceedings of International Dairy Federation Symposium, Copenhagen, 23-33.
Gürsoy, O. ve Kınık, Ö., 2002, Probiyotik Bir Maya: Saccharomyces boulardii, Gıda Teknolojisi, 6 (3): 58-63.
Hansen, T.K., Tempel, T.V.D., Cantor, M.D. and Jakopsen, M., 2001, Saccharomyces cerevisiae as a Starter Culture in Mycella, International Journal of Food Microbiology, 69:101-111.
Jakopsen, M. and Narvhus, J., 1996, Yeasts and Their Possible Beneficial and Negative Effects on The Quality of Dairy Products, International Dairy Journal, (6):755-768.
Joan, J.W. and Bennie, C.V., 1998, Yeast Profile in Gouda Cheese During Processing and Ripening, International Journal of Food Microbiology, 41:185-194.
Law, B., 2001, Controlled and Accelerated Cheese Ripening: the Research Base for New Technologies, International Dairy Journal, 11: 383-398.
Lenoir, J., 1984, The Surface Flora and its Role in the Ripening of Cheese, International Dairy Federation Bulletin, 171, 3-20.
Petersen, K.M., and Jespersen L., Genetic Diversity of The Species Debaryomyces Hansenii and The Use of Chromosome Pplymorphism for Typing of Strains Isolated from Surface-Ripened Cheeses, Journal of Applied Microbiology, 97: 205-213.
Romano, P., Ricciardi, A., Salzano and Suzzi, G., 2001, Yeasts from Water Buffalo Mozzarella a Traditional Cheese of the Mediterranean Area, International Journal of Food Microbiology 69:45-51.
Suzzi,G., Lanorte, M.T., Galagno,F., Andrighetto,C., Lombardi,A., Lanciotti,R. and Guerzoni, M.E., 2001, Proteolytic, Lipolytic and Molecular Characterization of Yarrowia lipolytica Isolated From Cheese, International Journal of Food Microbiology, (69):69-77.
Tempel, T.V.D. and Jakopsen, M., 2000, The Technological Characteristics of Debaryomyces hansenii and Yarrowia lipolytica and Their Potential as Starter Cultures for Production of Danablu, International Dairy Journal, 10: 263-270.
Tunçtürk, Y., 2004, Peynirde Hızlı Olgunlaştırma Çalışmalarına Yeni Yaklaşımlar, 8. Gıda Kongresi, Uludağ Üniversitesi, Bursa.
Upadhyay, V.K. and McSweeney, P.L.H., 2000, Acceleration of Cheese Ripening, Dairy Processing Improving Quality, Ed: G. Smit, Woodhead Publishing Limited, Cambrige, 419-447.
Welthagen, J.J. and Viljoen, B.C., 1996, The Presence of Yeasts in Different types of Cheese, Yeasts in The Dairy Industry: Positive and Negative Aspects, Proceedings of International Dairy Federation Symposium, Copenhagen, 78- 87.
Wyder, M.T. and Puhan, Z., 1999, Role of Selected Yeasts in Cheese Ripening: An Evaluation in Aseptic Cheese Curd Slurries, International Journal Dairy Journal, 9:117-124.
Wyder, M.T., 2001, Yeasts in Dairy Products, Swiss Federal Dairy Research Station, Fam Info No: 425, Liebefeld, CH-3003 Berne.
Wyder, M.T., Bachmann, H.P. and Puhan, Z., 1999, Role of Selected Yeasts in Cheese Ripening: An Evaluation in Foil Wrapped Raclette Cheese, Lebens- Wiiss.u.-Technol, 32:333-343.
Yaygın, H. ve Karagülle, M.Ş., 1983, Peynirlerde Hızlandırılmış Olgunlaştırma, E.Ü.Z.F. Dergisi, 20 (2):131-171.
Kesenkaş, H., & Akbulut, N. (2006). Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı. Journal of Agriculture Faculty of Ege University, 43(2), 165-174. https://izlik.org/JA69TH97CP
AMA
1.Kesenkaş H, Akbulut N. Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı. Journal of Agriculture Faculty of Ege University. 2006;43(2):165-174. https://izlik.org/JA69TH97CP
Chicago
Kesenkaş, Harun, and Necati Akbulut. 2006. “Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı”. Journal of Agriculture Faculty of Ege University 43 (2): 165-74. https://izlik.org/JA69TH97CP.
EndNote
Kesenkaş H, Akbulut N (June 1, 2006) Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı. Journal of Agriculture Faculty of Ege University 43 2 165–174.
IEEE
[1]H. Kesenkaş and N. Akbulut, “Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı”, Journal of Agriculture Faculty of Ege University, vol. 43, no. 2, pp. 165–174, June 2006, [Online]. Available: https://izlik.org/JA69TH97CP
ISNAD
Kesenkaş, Harun - Akbulut, Necati. “Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı”. Journal of Agriculture Faculty of Ege University 43/2 (June 1, 2006): 165-174. https://izlik.org/JA69TH97CP.
JAMA
1.Kesenkaş H, Akbulut N. Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı. Journal of Agriculture Faculty of Ege University. 2006;43:165–174.
MLA
Kesenkaş, Harun, and Necati Akbulut. “Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı”. Journal of Agriculture Faculty of Ege University, vol. 43, no. 2, June 2006, pp. 165-74, https://izlik.org/JA69TH97CP.
Vancouver
1.Harun Kesenkaş, Necati Akbulut. Mayaların Peynir Üretiminde Destek Starter Kültür Olarak Kullanımı. Journal of Agriculture Faculty of Ege University [Internet]. 2006 Jun. 1;43(2):165-74. Available from: https://izlik.org/JA69TH97CP
