Survival of Listeria monocytogenes during production and ripening of traditional Turkish Savak Tulum cheese and in synthetic gastric fluid

Journal of Food Protection

Volumn 76, Issue 10, 2013, Pages 1801-1805

  Dikici, Abdullah ^a   Calicioglu, Mehmet ^b  

^a TUNCELI UNIVERSITY   (Turkey)

^b FIRAT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SHEEP; STOMACH ACID; TIME; TURKEY (REPUBLIC);

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GASTRIC ACID; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; SHEEP; TIME FACTORS; TURKEY;

EID: 84885455812     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-016     Document Type: Article

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