The effects of different storage temperatures and time on the curvival of cpe (+) Clostridium perfringens type A in çiğ köfte (a traditional turkish raw meat product)

• Autorzy: Guran H.S. , Ilhak O.I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2015
• Tom: 15
• Numer: 1
• Opis fizyczny: p.237-245,fig.,ref.

Twórcy

autor

Guran H.S.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Dicle University 21280, Diyarbakir, Turkey

autor

Ilhak O.I.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University 23119, Elazig, Turkey

Identyfikatory

DOI

10.2478/aoas-2014-0078