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Some physico-chemical and microbiologic properties of brine and fermented Physalis (Physalis peruvianaL.) fruits
The acidity values were determined as 0.47% in brine and 1.11 % in products with vinegar. Radical activity values of Physalis with brine, vinegar and raw changed between 0.754 (brine) to 4.30 (%) (raw material). In addition, ...
Genotyping of Staphylococcus Aureus Strains Isolated From Bovine Mastitis in Turkey by Using ERIC-PCR Method.
(Pakistan Journal of Zoology, 2016)
Mastitis is an intramammary infection that leads to important economic losses in dairy industry such as increasing the amount of waste milk by affecting the quality and quantity of the milk, removing cows from herd or ...