The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey

Food Control

Volumn 17, Issue 11, 2006, Pages 923-928

  Siriken, Belgin ^a   Özdemir, Mehmet ^b   Yavuz, Hidayet ^b   Pamuk, Sebnem ^b  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b AFYON KOCATEPE UNIVERSITY   (Turkey)

Author keywords

Microbiology; Nitrate; Nitrite; Residue; soudjouck

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; ESCHERICHIA COLI; LACTOBACILLUS; STAPHYLOCOCCUS;

EID: 33748639737     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.06.011     Document Type: Article

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