| 000 | 00810 a2200205 4500 | ||
|---|---|---|---|
| 005 | 20250518001255.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a2092-6456 | ||
| 024 | 7 |
_a10.1007/s10068-017-0024-3 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aŞimşek, Ömer | |
| 245 | 0 | 0 |
_aComparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. _h[electronic resource] |
| 260 |
_bFood science and biotechnology _c2017 |
||
| 300 |
_a181-187 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aÖzel, Serap | |
| 700 | 1 | _aÇon, Ahmet Hilmi | |
| 773 | 0 |
_tFood science and biotechnology _gvol. 26 _gno. 1 _gp. 181-187 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s10068-017-0024-3 _zAvailable from publisher's website |
| 999 |
_c28882579 _d28882579 |
||