Accesso libero

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)

INFORMAZIONI SU QUESTO ARTICOLO

Cita

Hüsnü Şahan Güran
Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Dicle University 21280, Diyarbakir, Turkey
Osman İrfan İlhak
Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Fırat University 23119, Elazig, Turkey
eISSN:
2300-8733
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Life Sciences, Biotechnology, Zoology, Medicine, Veterinary Medicine