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ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF <i>BACILLUS CEREUS</i> IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE

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dc.contributor.authorGüven, Kıymet
dc.contributor.authorBENLİKAYA, NURAY
dc.contributor.orcid0000-0001-6683-0419
dc.date.accessioned2025-11-13T10:32:31Z
dc.date.issued2005-04-11
dc.identifier.doihttps://doi.org/10.1111/j.1745-4565.2005.00568.x
dc.identifier.endpage108
dc.identifier.issn0149-6085
dc.identifier.issue2
dc.identifier.openalexW2001575756
dc.identifier.startpage98
dc.identifier.urihttps://hdl.handle.net/11421/4480
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2005.00568.x
dc.identifier.volume25
dc.language.isoen
dc.relation.ispartofJournal of Food Safety
dc.rightsrestrictedAccess
dc.subjectBacillus cereus
dc.subjectStarter
dc.subjectLactic acid
dc.subjectFood science
dc.subjectTitratable acid
dc.subjectFermentation
dc.subjectCereus
dc.subjectBacteria
dc.subjectBiology
dc.subjectMicrobiology
dc.subject.sdg2
dc.titleACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF <i>BACILLUS CEREUS</i> IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5068346551
local.authorid.openalexA5098193145

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