Enterococci in Cheese Technology-I: Biochemical Properties and Their Importance in Cheese Technology

Year 2006, Volume: 43 Issue: 3, 79 - 90, 01.09.2006

Oğuz Gürsoy , Özer Kınık

Abstract

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Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Abstract

Keywords

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References

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