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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Mots clés AGROVOC

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

Informations bibliographiques

Pagination

40 p.

D'autres materias

Concentration economique; Concentracion economica

Langue

turc

Note

Summaries (En, Tr)

tables; figures

Titre traduit

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

Type

Summary; Thesis; Non-Conventional

Auteur institutionnelle

Gaziantep University, Gaziantep (Turkey). Faculty of Engineering

Sur AGRIS depuis: 1999-08-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par 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

Mots clés AGROVOC

Informations bibliographiques