Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey

Journal of Food, Agriculture and Environment

Volumn 9, Issue 2, 2011, Pages 110-112

  Kursun, Ozen ^a   Kirdar, Seval Sevgi ^a   Keyvan, Erhan ^a   Guner, Ahmet ^b  

^a MEHMET AKIF ERSOY UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

Artisanal production; Microbiological quality; White pickled cheese

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM ISOLATION; CHEESE; COAGULASE POSITIVE STAPHYLOCOCCUS; COLIFORM BACTERIUM; ENTEROCOCCUS; ESCHERICHIA COLI; MICROCOCCUS; MOULD; NONHUMAN; PSEUDOMONAS; SALMONELLA; TURKEY (REPUBLIC); WHITE PICKLED CHEESE; YEAST;

ESCHERICHIA COLI; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS;

EID: 80555133252     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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