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An Economic Evaluation of Freeze-Dried Kefir Starter Culture Production Using Whey
Online Contents | 2007| -
Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production
Online Contents | 2006| -
Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces
Online Contents | 2006| -
Effect of fermentation conditions and immobilization supports on the wine making
Online Contents | 2005| -
Immobilization technologies and support materials suitable in alcohol beverages production: a review
Online Contents | 2004| -
High-Temperature Wine Making Using the Thermotolerant Yeast Strain Kluyveromyces marxianus IMB3
Online Contents | 2004| -
Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures
Online Contents | 2004| -
Storage of Immobilized Yeast Cells for Use in Wine-Making at Ambient Temperature
Online Contents | 2003| -
Continuous Whey Fermentation Using Kefir Yeast Immobilized on Delignified Cellulosic Material
Online Contents | 2002| -
Grape brandy production, composition and sensory evaluation
British Library Online Contents | 2014| -
Profile of aroma-related volatile compounds isolated from probiotic dry-fermented sausages produced with free or immobilized L. casei using SPME GC/MS analysis
British Library Conference Proceedings | 2013|
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