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    A study on chemical and microbiological properties of kashar cheese produced without using starter culture by Abdullah Badem, Gürkan Uçar

    “…<b>Aim:</b> It is aimed to research the change in chemical and microbiological properties of Kashar cheese produced without starter culture during ripening period.…”
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    Article
  3. 183

    Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality by Max Teplitski, J. Dwain Butler

    Published 2008-04-01
    “…Dwain Butler, is designed to help the reader interpret the results of a microbiological water test. Includes references. Published by the UF Department of Soil and Water Sciences, March 2008. …”
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    Article
  4. 184

    Indicator Organisms: What Every Floridian May Want to Know about Microbiological Water Quality by Max Teplitski, J. Dwain Butler

    Published 2008-04-01
    “…Dwain Butler, is designed to help the reader interpret the results of a microbiological water test. Includes references. Published by the UF Department of Soil and Water Sciences, March 2008. …”
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    Article
  5. 185

    The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c by Ümit Gürbüz, Yusuf Doğruer, Nazif Anıl

    “…This study was carried out to determine the effects of various salting techniques (dry, dipping and injektion) on physicochemical and microbiological properties of pastrami during storage periods (60 days, +4 °C). …”
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  6. 186

    Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures by Jeong-Eun Hyun, Ji-Yeon Kim, Eun-Mi Kim, Jong-Chan Kim, Sun-Young Lee

    Published 2019-01-01
    “…This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. …”
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