Microbiological and some chemical features of the pastrami sold in Turkey

Medycyna Weterynaryjna

Volumn 63, Issue 8, 2007, Pages 931-934

  Elmali, Mehmet ^a   Yaman, Hilmi ^a   Ulukanli, Zeynep ^b   Tekinsen, Kaan ^c  

^a KAFKAS UNIVERSITY   (Turkey)

^b KAFKAS UNIVERSITY   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

Author keywords

Chemical quality; Microbiological quality; Pastrami (pastirma)

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; ESCHERICHIA COLI; LACTOBACILLUS; MICROCOCCUS; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 34548023676     PISSN: 00258628     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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