Importance of Yeasts and Lactic Acid Bacteria in Food Processing
| dc.authorid | AGIRMAN, BILAL/0000-0002-3629-1933 | |
| dc.authorid | Boyaci Gunduz, Cennet Pelin/0000-0001-6409-0840 | |
| dc.authorid | CARSANBA, ERDEM/0000-0002-7218-5070 | |
| dc.authorid | Erten, Huseyin/0000-0003-1537-2416 | |
| dc.contributor.author | Erten, Huseyin | |
| dc.contributor.author | Agirman, Bilal | |
| dc.contributor.author | Gunduz, Cennet Pelin Boyaci | |
| dc.contributor.author | Carsanba, Erdem | |
| dc.contributor.author | Sert, Selvihan | |
| dc.contributor.author | Bircan, Sezgi | |
| dc.contributor.author | Tanguler, Hasan | |
| dc.coverage.doi | 10.1007/978-1-4939-1378-7 | |
| dc.date.accessioned | 2024-09-18T21:02:52Z | |
| dc.date.available | 2024-09-18T21:02:52Z | |
| dc.date.issued | 2014 | |
| dc.department | Hatay Mustafa Kemal Üniversitesi | en_US |
| dc.description.abstract | [Abstract Not Available] | en_US |
| dc.identifier.doi | 10.1007/978-1-4939-1378-7_14 | |
| dc.identifier.endpage | 377 | en_US |
| dc.identifier.isbn | 978-1-4939-1378-7 | |
| dc.identifier.isbn | 978-1-4939-1377-0 | |
| dc.identifier.issn | 1571-0297 | |
| dc.identifier.scopus | 2-s2.0-84999882079 | en_US |
| dc.identifier.scopusquality | Q3 | en_US |
| dc.identifier.startpage | 350 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/978-1-4939-1378-7_14 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12483/13094 | |
| dc.identifier.wos | WOS:000357717400015 | en_US |
| dc.identifier.wosquality | N/A | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.ispartof | Food Processing: Strategies For Quality Assessment | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Lactobacillus-Plantarum | en_US |
| dc.subject | Kefir Grains | en_US |
| dc.subject | Saccharomyces-Cerevisiae | en_US |
| dc.subject | Table Olives | en_US |
| dc.subject | Controlled Fermentation | en_US |
| dc.subject | Sourdough Fermentation | en_US |
| dc.subject | Debaryomyces-Hansenii | en_US |
| dc.subject | Ethanol Fermentation | en_US |
| dc.subject | Population-Dynamics | en_US |
| dc.subject | Biochemical Profile | en_US |
| dc.title | Importance of Yeasts and Lactic Acid Bacteria in Food Processing | en_US |
| dc.type | Book Chapter | en_US |
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