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  1. 1
    Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese

    Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese by R Atazadeh, G Karim, J Hesari, S Hanifian

    Published 2012-11-01
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    Article
  2. 2
    The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method

    The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method by L. Hoshyar, J. Hesari, Sodeif Azadmard-Damirchi, M. Şengül

    Published 2019-03-01
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    Article

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