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)

Pubblicato online: 03 mar 2015

Pagine: 237 - 245

Ricevuto: 06 ago 2014

Accettato: 03 ott 2014

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

Parole chiave

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

© by Hüsnü Şahan Güran

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.