SCOPUS 정보 검색 플랫폼

Nahrung - Food

Volumn 45, Issue 1, 2001, Pages 55-58

Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese

(1) Erkmen, O a

a GAZIANTEP UNIVERSITY (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

LISTERIA MONOCYTOGENES;

INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; CHEESE; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PH; TIME; TURKEY (REPUBLIC);

CHEESE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; SALTS; TIME FACTORS; TURKEY;

EID: 0041366041 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/1521-3803(20010101)45:1<55::AID-FOOD55>3.0.CO;2-Q Document Type: Article

Times cited : (23)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.