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Publications by A.H. Çon
Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes
Czech Journal of Food Sciences
Food Science
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Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking
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Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.
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Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology
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Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”
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