A survey on the microbiological quality of Carra, a traditional Turkish cheese

Journal of Food Engineering

Volumn 66, Issue 3, 2005, Pages 401-404

  Aygun, Osman ^a   Aslantas, Ozkan ^a   Oner, Suleyman ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Antakya; Carra; Cheese; Microbiological quality

Indexed keywords

CHEMICAL ANALYSIS; DAIRY PRODUCTS; DEXTROSE; ESCHERICHIA COLI; FUNGI; MICROORGANISMS; PH EFFECTS; SODIUM CHLORIDE; STATISTICAL METHODS; YEAST;

ANTAKYA; CARRA; CHEESES; MICROBIOLOGICAL QUALITY;

FOOD PRODUCTS;

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

EID: 4944240939     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.013     Document Type: Article

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