Importance of Yeasts and Lactic Acid Bacteria in Food Processing

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dc.authorid0000-0003-1537-2416
dc.authorid0000-0002-3629-1933
dc.authorid0000-0002-7218-5070
dc.contributor.authorErten, Huseyin
dc.contributor.authorAgirman, Bilal
dc.contributor.authorGunduz, Cennet Pelin Boyaci
dc.contributor.authorCarsanba, Erdem
dc.contributor.authorSert, Selvihan
dc.contributor.authorBircan, Sezgi
dc.contributor.authorTanguler, Hasan
dc.contributor.editorMalik, A
dc.contributor.editorErginkaya, Z
dc.contributor.editorAhmad, S
dc.contributor.editorErten, H
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstract[Abstract Not Available]
dc.identifier.doi10.1007/978-1-4939-1378-7_14
dc.identifier.endpage377
dc.identifier.isbn978-1-4939-1378-7 -- 978-1-4939-1377-0
dc.identifier.issn1571-0297
dc.identifier.scopus2-s2.0-84999882079
dc.identifier.scopusqualityN/A
dc.identifier.startpage350
dc.identifier.urihttps://dx.doi.org/10.1007/978-1-4939-1378-7_14
dc.identifier.urihttps://hdl.handle.net/11480/4213
dc.identifier.wosWOS:000357717400015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSPRINGER
dc.relation.ispartofFOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT
dc.relation.ispartofseriesFood Engineering Series
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleImportance of Yeasts and Lactic Acid Bacteria in Food Processing
dc.typeArticle

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