Microbiological and chemical qualities of chicken döner kebab retailed on the Turkish restaurants

Food Control

Volumn 15, Issue 4, 2004, Pages 261-264

  Vazgecer, B ^a   Ulu, H ^a   Oztan, A ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Chemical quality; Chicken d ner kebab; Microbiological quality

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL COLONIZATION; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CATERING SERVICE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHICKEN; CLOSTRIDIUM; COAGULASE POSITIVE STAPHYLOCOCCUS; COLIFORM BACTERIUM; CONTROLLED STUDY; COOKING; COOLING; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HUMAN; MEDICAL RESEARCH; MICROBIOLOGICAL EXAMINATION; SALMONELLA; STAPHYLOCOCCUS AUREUS; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE; TURKEY (REPUBLIC);

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM; ESCHERICHIA COLI; GALLUS GALLUS; LAMB; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 1242276326     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00065-3     Document Type: Article

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