Journal Management System


1.	Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles
	Volume 9, Issue 2, July 2013
	Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Seyed Ali Mortazavi; Majid Hashemi; Masoud Yavarmanesh
	View Article PDF 256.68 K

2.	Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics
	Volume 11, Issue 2, May and June 2015, Pages 140-151
	Seyed Ali Mortazavi; Elnaz Milani; Marzieh Moeenfard
	View Article PDF 559.05 K

3.	Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese
	Volume 10, Issue 3, October 2014
	Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili
	View Article PDF 428.59 K

Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles