The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs

Nahrung - Food

Volumn 46, Issue 4, 2002, Pages 276-278

  Yilmaz, Ismail ^a   Yetim, H ^b   Ockerman, H W ^c  

^a TRAKYA UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Cooking techniques; Microbiological flora; Tekirda meatball

Indexed keywords

CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; COOKING; FOOD CONTROL; FOOD HANDLING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENTATION; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; MICROWAVE RADIATION; SAFETY; STANDARD; TASTE;

ANIMALS; BACTERIA; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKERY; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; HEAT; MEAT PRODUCTS; MICROWAVES; TASTE;

EID: 0042887540     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020701)46:4<276::AID-FOOD276>3.0.CO;2-2     Document Type: Article

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