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Turkish Journal of Veterinary and Animal Sciences

Volumn 26, Issue 4, 2002, Pages 843-848

Effect of sodium lactate on the microbiological quality and shelf-life of ready to cook meatballs;Hazir köftelerin mikrobiyolojik kalitesi ve raf ömrü üzerine sodyum laktatin etkisi

(2) Çetýn, Bayram a Bostan, Kamil b

a Salyk Dairesi ^* (Turkey)

b ISTANBUL UNIVERSITY (Turkey)

Author keywords

Meatballs; Microbiological quality; Shelf life; Sodium lactate

Indexed keywords

LACTATE SODIUM;

ACID FOOD TREATMENT; ARTICLE; CONCENTRATION (PARAMETERS); COOKING; FOOD ANALYSIS; FOOD FREEZING; FOOD PACKAGING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; GROWTH INHIBITION; MEAT; MICROBIAL GROWTH; MICROBIOLOGICAL EXAMINATION; SHELF LIFE; STORAGE TEMPERATURE;

EID: 0036372522 PISSN: 13000128 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.