Author:
Erdogan Ahmet,Gurses Mustafa
Reference22 articles.
1. Erdogan, A. and Gurses, M. and Sert, S. (2003) Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey Int. J. Food Microbiol, 85, pp. 83 - 85. [PUBMED][INFOTRIEVE]
2. Gurses, M. and Erdogan, A. and Sert, S. (2004) Effect on aflatoxin formation of different storage conditions in Tulum cheese ınoculated with Aspergillus parasiticus NRRL 2999 Turk. J. Vet. Anim. Sci., 28, pp. 233 - 238.
3. Lopez-Diaz, T.M. and Alonso, C. and Roman, C. and Garcia-Lopez, M.L. and Moreno, B. (2000) Lactic acid bacteria isolated from a hand-made blue cheese Food Microbiol, 17, pp. 23 - 32. [CROSSREF]
4. Guizani, N and Kasapis, S and Al-Attabi, Z.H and Al-Ruzeiki, M.H. (2002) Microbiological, physicochemical, and biochemical changes during ripening of Camembert cheese made of pasteurized cow's milk Int. J. Food Properties, 5(3), pp. 483 - 494. [CROSSREF]
5. Kurt, A. and Öztek, L. (1984) Savak Tulum peynirinin yap m teknigi üzerine arastrmalar Atatürk Üniv. Ziraat Fak. Derg., 15, pp. 65 - 77.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献