Survital of Salmonella typhimurium in feta cheese during manupacturing and repining period

Erkmen, O

Survital of Salmonella typhimurium in feta cheese during manupacturing and repining period

1988

Erkmen, O

The purpose of this study was to investigate the growth and survival rate of S. typhimurium in fate cheese during manufacturing and ripening periods with respect to different level of contamination of S. typhimurium, with and without starter culture and at different salt concentrations

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AGROVOC Keywords

cheese economic concentration fromage queso sales salmonella typhimurium salts sel streptococcus turkey turquia turquie

Bibliographic information

Pagination

40 p.

Other Subjects

Concentration economique; Concentracion economica

Language

Turkish

Note

Summaries (En, Tr)

tables; figures

Translated Title

Salmonella typhimurium'un beyaz peynir yapimina ve saklama suresine bagli olarak yasama suresinin belirlenmesi

Type

Summary; Thesis; Non-Conventional

Corporate Author

Gaziantep University, Gaziantep (Turkey). Faculty of Engineering

In AGRIS since: 1999-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Survital of Salmonella typhimurium in feta cheese during manupacturing and repining period

1988

AGROVOC Keywords

Bibliographic information