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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书目信息
页码
40 p.
其它主题
Concentration economique; Concentracion economica
语言
土耳其
注释
Summaries (En, Tr)
tables; figures
翻译的标题
Salmonella typhimurium'un beyaz peynir yapimina ve saklama suresine bagli olarak yasama suresinin belirlenmesi
类型
Summary; Thesis; Non-Conventional
团体作者
Gaziantep University, Gaziantep (Turkey). Faculty of Engineering
1999-08-15
AGRIS AP