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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Библиографическая информация
Нумерация страниц
40 p.
Другие темы
Concentration economique; Concentracion economica
Язык
турецкий
Примечание
Summaries (En, Tr)
tables; figures
Переведенный заголовок
Salmonella typhimurium'un beyaz peynir yapimina ve saklama suresine bagli olarak yasama suresinin belirlenmesi
Тип
Summary; Thesis; Non-Conventional
Корпоративный автор/ Групповой автор
Gaziantep University, Gaziantep (Turkey). Faculty of Engineering
1999-08-15
AGRIS AP
Поставщик данных
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