검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale Forgrave R, Donaghy JA, Fisher A, Rowe MT Journal of Applied Microbiology, 121(5), 1457, 2016 |
| 2 |
The effect of fermentation parameters on the production of Mucor miehei acid protease in a chemically defined medium Ayhan F, Celebi SS, Tanyolac A Journal of Chemical Technology and Biotechnology, 76(2), 153, 2001 |
| 3 |
Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting Erdem YK Journal of Food Engineering, 44(2), 63, 2000 |