Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product-Reference-Cited by-同舟云学术

Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product

Published:2005 Issue:2 Volume:86 Page:333-338
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kucukoner Erdogan,Tarakci Zekai,Sagdic Osman

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference25 articles.

1. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7

2. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

3. Antibacterial activity of Turkish spice hydrosols

4. Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

5. and , Van ve yoresinde uretilen cacıgın (otlu cokelek) bazı ozelliklerinin arastırılması, in Geleneksel Sut Urunleri V Sut ve Sut Urunleri Sempozyumu tebligler kitabı, ed by Milli Productivite Merkezi Yayınları, Tekirdag, pp 175-184 (1998).

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