Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Seval Sevgi Kirdar"'
Autor:
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar, Milna Tudor Kalit
Publikováno v:
Fermentation, Vol 10, Iss 8, p 404 (2024)
The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterra
Externí odkaz:
https://doaj.org/article/a242797f172d468eb98f58f0cdb98a90
Publikováno v:
Journal of Central European Agriculture, Vol 19, Iss 1, Pp 61-71 (2018)
Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as impor
Externí odkaz:
https://doaj.org/article/fea2eb1d08bf4042b377c6186feb0ba1
Autor:
Paweł Bortacki, Ryszard Kujawiak, Ewa Czerniawska-Piątkowska, Seval Sevgi Kirdar, Jerzy Wójcik, Wilhelm Grzesiak
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 226-230 (2017)
The aim of this study was to compare daily yield, milk composition and somatic cell count after increasing milking frequency from twice to three times a day. The study also includes the effect of other factors such as: the sequence of lactation (1, 2
Externí odkaz:
https://doaj.org/article/dda4d36cc70248988bae0d3f68deceee
Publikováno v:
Mljekarstvo, Vol 65, Iss 3, Pp 203-209 (2015)
The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively c
Externí odkaz:
https://doaj.org/article/e36ddbcbbd194832a86963544f0d8860
Autor:
Seval Sevgi Kirdar, Kubra Narman
Publikováno v:
International Journal of Agriculture and Environmental Research. :554-565
Autor:
Seval Sevgi Kirdar, Metin Atamer
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Seval Sevgi Kirdar, Ryszard Kujawiak, Jerzy Wójcik, Ewa Czerniawska-Piątkowska, Wilhelm Grzesiak, Paweł Bortacki
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 226-230 (2017)
The aim of this study was to compare daily yield, milk composition and somatic cell count after increasing milking frequency from twice to three times a day. The study also includes the effect of other factors such as: the sequence of lactation (1, 2
Autor:
Didem Gamze Genç, Seval Sevgi Kirdar
Publikováno v:
Indian Journal of Dairy Science. 73:175-176
Buttermilk and butter-washing water obtained during butter production in some production facilities in Turkey are released directly into the sewer system without being evaluated or tested for their components. These byproducts can cause environmental
Publikováno v:
Volume: 6, Issue: 2 67-71
Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi
Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, Vol 6, Iss 2, Pp 67-71 (2018)
Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi
Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, Vol 6, Iss 2, Pp 67-71 (2018)
Yeasts may affect food safety and quality causing spoilage in foods. Also, yeasts can be used as starter culture in the production of traditional and industrial products. Candida species are important for hospital infections which have been able to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ba597d80c0fc649f45bd7e6d70c07d3
https://dergipark.org.tr/tr/pub/maeusabed/issue/41967/495679
https://dergipark.org.tr/tr/pub/maeusabed/issue/41967/495679
Publikováno v:
Journal of Central European Agriculture
Volume 19
Issue 1
Volume 19
Issue 1
Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as impor