نمایش نتایج جستجو برای
کلمات کلیدی: Starter Culture
موارد یافت شده: 11
1 - Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter (چکیده)2 - اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی (چکیده)
3 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
4 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
5 - Technological Characteristics of Lactobacillus spp. Isolated from Iranian Raw Milk Motal Cheese (چکیده)
6 - ارزیابی مقاومت آنتی بیوتیکی و ایمنی سویه های اسید لاکتیک باکتری ها....... (چکیده)
7 - Iranian white brined cheese using traditional kefir grain (چکیده)
8 - Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt (چکیده)
9 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
10 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
11 - EVALUATION THE EFFECT OF MILK TOTAL SOLIDS ON THE RELATIONSHIP BETWEEN GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF CONCENTRATED YOGHURT (چکیده)
