Keywords: پنیر صنعتی; Antimicrobial capacity; Artisanal cheese; Raw milk cheese; Modeling; Predictive microbiology;
مقالات ISI پنیر صنعتی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پنیر صنعتی; Artisanal cheese; Diversity; PCR-TTGE; Lactic acid bacteria; Amazonian region; Brazil;
Keywords: پنیر صنعتی; Bacterial diversity; Artisanal cheese; Next-generation sequencing;
Keywords: پنیر صنعتی; L; Lactococcus; Lb; Lactobacillus; Ln; Leuconostoc; E; Enterococcus; Strep; Streptococcus; Staph; Staphylococcus; D; Debaryomyces; C; Candida; T; Torulaspora; Y; Yarrowia; Tr; Trichosporon; Artisanal cheese; Microbiota; Lactic acid bacteria; Yeast;
Short communicationFungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study
Keywords: پنیر صنعتی; Artisanal cheese; Illumina; 5.8S-ITS2 rDNA; Fungal microbiota;
Use of a metagenetic approach to monitor the bacterial microbiota of “Tomme d'Orchies” cheese during the ripening process
Keywords: پنیر صنعتی; Artisanal cheese; Illumina; 16S rDNA; Dynamic microflora; Environmental strain; Operational taxonomic units;
Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons
Keywords: پنیر صنعتی; artisanal cheese; 16S rRNA sequencing; cheese composition; microbiology;
Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil
Keywords: پنیر صنعتی; acceptance; dynamic profile; artisanal cheese; temporal dominance of sensations;
Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits
Keywords: پنیر صنعتی; Artisanal cheese; Yeast diversity; Repetitive extragenic palindromic (rep-PCR); 26S rDNA sequencing; ITS1-5.8S-ITS2; Yeasts antagonism; Frequent and infrequent species;
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
Keywords: پنیر صنعتی; Artisanal cheese; Microbial communities; Pyrosequencing; Raw milk;
Short communication: Characterization of microflora in Mexican Chihuahua cheese
Keywords: پنیر صنعتی; cheese microflora; lactic acid bacteria; artisanal cheese;
Pecorino Crotonese cheese: Study of bacterial population and flavour compounds
Keywords: پنیر صنعتی; Bacterial population; PCR-DGGE; Flavour formation; Artisanal cheese; Polyphasic approach
Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
Keywords: پنیر صنعتی; Artisanal cheese; Ecosystem; LAB; PCR-TTGE; Real-time PCR