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)

Data publikacji: 03 mar 2015

Zakres stron: 237 - 245

Otrzymano: 06 sie 2014

Przyjęty: 03 paź 2014

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

Słowa kluczowe

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.