Author:
Kirtil Hatice Ebrar,ARICI Muhammet,Orakci Aysenur,Metin Banu
Reference43 articles.
1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk, or by heating the curd in hot whey;M Albenzio;Int. J. Food Microbiol,2001
2. Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from Moldy Civil Cheese;S Cakmakci;J. Food Prot,2012
3. Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening;S Cakmakci;Int. J. Dairy Technol,2014
4. Blue cheese;M D Cantor;Cheese: Chemistry, Physics and Microbiology,2004
5. Multiple recent horizontal transfers of a large genomic region in cheese-making fungi;K Cheeseman;Nat. Commun,2014