Erratum: Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey [Food Additives & Contaminants: Part B, (2014), DOI 10.1080/19393210.2014.901426];Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Food Additives and Contaminants: Part B Surveillance

Volumn 7, Issue 4, 2014, Pages 254-260

  Dervisoglu, Muhammet ^a   Gul, Osman ^a   Aydemir, Oguz ^b   Yazici, Fehmi ^a   Kahyaoglu, Talip ^c  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b CANKIRI KARATEKIN UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

microbiology; natamycin; preservative; product quality; yoghurt

Indexed keywords

FOOD ADDITIVES; MICROBIOLOGY;

LACTOBACILLUS BULGARICUS; NATAMYCIN; PRESERVATIVE; QUALITY EVALUATION; QUALITY PARAMETERS; SMALL SCALE; STREPTOCOCCUS THERMOPHILUS; YOGHURT;

CHEMICAL CONTAMINATION;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

FOOD PRESERVATIVE; NATAMYCIN; YOGHURT;

DAIRYING; FERMENTATION; FOOD CONTROL; HEALTH CARE POLICY; HUMAN; LACTOBACILLUS; MICROBIOLOGY; PH; STANDARDS; STREPTOCOCCUS THERMOPHILUS; TURKEY;

DAIRYING; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; NATAMYCIN; NUTRITION POLICY; STREPTOCOCCUS THERMOPHILUS; TURKEY; YOGURT;

EID: 84918768166     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2014.973638     Document Type: Erratum

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