Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Filiz Yıldız-Akgül"'
Publikováno v:
Mljekarstvo, Vol 68, Iss 3, Pp 201-213 (2018)
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until th
Externí odkaz:
https://doaj.org/article/730ccd9718e74372a847d71b72775f09
Autor:
Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 560-566 (2019)
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of t
Externí odkaz:
https://doaj.org/article/4d82a00cc26a46ada0d6634dabbdf99c
Mikrobiološka, fizikalno-kemijska i senzorska svojstva kefira proizvedenog sekundarnom fermentacijom
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 68
Issue 3
Volume 68
Issue 3
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::381e5c73154e90eeed69dd792f287e5b
https://hrcak.srce.hr/202361
https://hrcak.srce.hr/202361
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 6, Pp 251-255 (2014)
The fermentation is ended with pH 4.6 values in industrial production of kefir. In this study, the incubation temperature, the incubation time and inoculums of culture were chose as variable parameters of kefir. In conventional control systems, the v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::0d73dfd1d0b6e231b5ed5c93af6906a2
http://www.agrifoodscience.com/index.php/TURJAF/article/view/75
http://www.agrifoodscience.com/index.php/TURJAF/article/view/75
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 3, Pp 363-369 (2017)
Objective The current study compared the effects of dietary levels of two phase stoned olive cake (OC) in form of silage (OCS) on milk production and quality of Saanen goats. Methods The OCS included in total mixed ration (TMR) at dry matter proporti
Externí odkaz:
https://doaj.org/article/5527c23c604742a4b2c027c102fa74e9