Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
Sebnem Ozturkoglu‐Budak, Ceren Akal, Nilay Bereli, Duygu Çimen, Semra Akgönüllü
Topics & Concepts
LysozymeLactoferrinAntimicrobialPreservativeFood scienceDonkeyChemistryListeria monocytogenesBacteriaBiologyBiochemistryGeneticsOrganic chemistryEcologyAnimal Diversity and Health StudiesInfant Nutrition and HealthAnimal health and immunology