Browsing by Author Kinik, O.
Showing results 1 to 6 of 6
| Issue Date | Title | Author(s) |
|---|---|---|
| 2005 | Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses | Kinik, O.; Gürsoy, Oğuz; Kemal Seckin, A. |
| 2005 | Conjugated linoleic acid (CLA) production by probiotics: A new hopeful option for production of functional cheese | Gürsoy, Oğuz; Kinik, O.; Alatossava, T. |
| 2012 | The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese | Gürsoy, Oğuz; Seckin, A.K.; Kinik, O.; Karaman, A.D. |
| 2010 | Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese | Gürsoy, Oğuz; Kinik, O. |
| 2006 | Probiotics: A new popular option for cancer inhibition | Gursoy, O.; Kinik, O. |
| 2014 | Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese | Gursoy, O.; Gökçe, Ramazan ; Con, A.H.; Kinik, O. |