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)

Publié en ligne: 03 mars 2015

Pages: 237 - 245

Reçu: 06 août 2014

Accepté: 03 oct. 2014

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

Mots clés

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

© by Hüsnü Şahan Güran

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