The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)

Publicado en línea: 03 mar 2015

Páginas: 237 - 245

Recibido: 06 ago 2014

Aceptado: 03 oct 2014

DOI: https://doi.org/10.2478/aoas-2014-0078

Palabras clave

cpe (+) C. perfringens type A, time, temperature, çiğ köfte, survival

© by Hüsnü Şahan Güran

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