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Cited article:

İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürünün Kullanımı

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Ege Üniversitesi Ziraat Fakültesi Dergisi 57 (3) 441 (2020)

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

Odile Rolet-Répécaud, Françoise Berthier, Eric Beuvier, Stéphane Gavoye, Eric Notz, Sébastien Roustel, Valérie Gagnaire and Christine Achilleos
LWT - Food Science and Technology 50 (2) 459 (2013)

Phage adsorption to Streptococcus thermophilus. Influence of environmental factors and characterization of cell-receptors

A.G Binetti, A Quiberoni and J.A Reinheimer
Food Research International 35 (1) 73 (2002)

Characterization of phage receptors in Streptococcus thermophilus using purified cell walls obtained by a simple protocol

A. Quiberoni, J.I. Stiefel and J.A. Reinheimer
Journal of Applied Microbiology 89 (6) 1059 (2000)

The lactic acid microflora of natural whey starters used in Argentina for hard cheese production

J.A. Reinheimer, A. Quiberoni, P. Tailliez, A.G. Binetti and V.B. Suárez
International Dairy Journal 6 (8-9) 869 (1996)

Influence of dietary proteins on rennin and pepsin content of preruminant calf vell

Pascaline Garnot, E. Valles, J.-L. Thapon, et al.
Journal of Dairy Research 41 (1) 19 (1974)