Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hakan Tavsanli"'
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 4, Pp 305-311 (2021)
Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk follo
Externí odkaz:
https://doaj.org/article/ef67c911e7614e2a86bf6242f6b98d84
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 25, Iss 2, Pp 201-207 (2018)
The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during storage. In addition, the effect of these orga
Externí odkaz:
https://doaj.org/article/2e0f9ba0a5fa46fe8c7c5fb203c93c40
Autor:
Busra Yaranoglu, Sabiha Sena Ozdemir, Hakan Tavsanli, Ozlem Varol Avcilar, Tevhide Elif Guner, Bilge Camliyurt, Mustafa Sihlaroglu
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 39, Iss 2, Pp 61-67
Aim: The aim of this study is to evaluate the milk obtained from the farms with different milking systems by comparing total bacteria and somatic cell count for evaluating milking hygiene, barn hygiene and herd management and estimate the data by exa
Externí odkaz:
https://doaj.org/article/464e956089a7486da443a89c63360ab7
Autor:
Hakan Tavsanli, Recep Cibik
Publikováno v:
Veterinarski arhiv. 92:17-25
Subclinical mastitis caused by Staphylococcus aureus is very common in dairy cows and creates serious problems on dairy farms. In this study, we investigated the prevalence, genetic diversity and antimicrobial resistance of S. aureus from subclinical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e32d751250934f8ca420d40cef5e1b7
https://doi.org/10.24099/vet.arhiv.1315
https://doi.org/10.24099/vet.arhiv.1315
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi, Vol 25, Iss 2, Pp 201-207 (2019)
Tavşanlı, Hakan (Balikesir Author)
The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during stor
The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c0a85b9c591adf031d3fee4414e41bb2
https://hdl.handle.net/20.500.12462/10402
https://hdl.handle.net/20.500.12462/10402
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 3, Pp 122-127 (2014)
Known as active oxygen Ozone (O3), are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the anima
Externí odkaz:
https://doaj.org/article/bdb12a2fc4f24f69b436d057ebf71d57