SCOPUS 정보 검색 플랫폼

Journal of Food Protection

Volumn 64, Issue 8, 2001, Pages 1156-1161

Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli 0157:H7

(4) Calicioglu, M a Faith, N G b Buege, D R a Luchansky, J B c

a UNIVERSITY OF WISCONSIN MADISON (United States)

b UNIVERSITY OF WISCONSIN (United States)

c EASTERN REGIONAL RESEARCH CENTER (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AIRFLOW; BEEF; COLONY FORMING UNIT; DAY LENGTH; FERMENTATION; FERMENTED PRODUCT; FOOD MICROBIOTECHNOLOGY; FOOD PACKAGING; FOOD PROCESSING; GENETIC STRAIN; GLUCOSE; HUMIDITY; SEROTYPE; SOUDJOUK; STARTER CULTURE; TEMPERATURE; TURKEY;

ESCHERICHIA COLI;

EID: 0034888557 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-64.8.1156 Document Type: Article

Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.