Chemical and microbiological quality of fermented sausages made from camel meat

Medycyna Weterynaryjna

Volumn 62, Issue 8, 2006, Pages 893-896

  Kök, Filiz ^a   Öksüztepe, Gülsüm ^b   Ilhak, O Irfan ^b   Patir, Bahri ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b FIRAT UNIVERSITY   (Turkey)

Author keywords

Camel meat; Microbiology; Sausage

Indexed keywords

LACTOBACILLUS; LACTOCOCCUS; STREPTOCOCCUS;

EID: 33747782997     PISSN: 00258628     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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