Microbiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts

Journal of Food Quality

Volumn 32, Issue 5, 2009, Pages 590-606

  Aydin, Ali ^a   Aksu, Harun ^a   Taskanal, Nedim ^b   Gunsen, Ugur ^c  

^a ISTANBUL UNIVERSITY   (Turkey)

^b B Type Food Control Detachment Command   (Turkey)

^c Bandirma Vocational High School   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 70349673212     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2009.00271.x     Document Type: Article

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