Konu "Pastirma" için Biyoloji Bölümü listeleme
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Characterization of lactic acid bacteria from Turkish Pastirma
(Springer, 2012)A total of 92 lactic acid bacteria (LAB) isolated from Turkish PastA +/- rma (a salted and dry-cured meat product) were identified by means of phenotypic characteristics. Of these, 45 exhibited a different phenotypic ...