Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rabia Mehtap Tuncay"'
Autor:
Rabia Mehtap Tuncay, Yakup Can Sancak
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 2, Pp 355-362 (2023)
Staphylococcus aureus can cause foodborne poisoning and can form biofilms, reducing enterotoxin production and the penetration rate of antibiotics. Therefore, infections and poisonings caused by S. aureus can be difficult to treat. The aim of this st
Externí odkaz:
https://doaj.org/article/ee29cd699b4f488e9c64c298d10235e7
Publikováno v:
Foods, Vol 8, Iss 1, p 23 (2019)
The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of bi
Externí odkaz:
https://doaj.org/article/7ab4e2696d19473ca818aebd5760ebcd
Publikováno v:
Manas Journal of Agriculture Veterinary and Life Sciences. 12:53-63
Bu araştırma; Van ilinde bakkal, market ve süpermarketlerde satışa sunulan toplam 60 adet çiğ süt örneğinin mikrobiyolojik kalitelerinin ve antibiyotik kalıntısının belirlenmesi amacıyla yapılmıştır. Örneklerde hijyenik kalitenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00bfe8105b8de4ebe7d493e498b54afc
https://doi.org/10.53518/mjavl.1033318
https://doi.org/10.53518/mjavl.1033318
Autor:
RABİA TELSAÇ, RABİA MEHTAP TUNCAY
Publikováno v:
Turkish Journal of Veterinary & Animal Sciences. 46:708-717
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5932dd60266c7dcea0b367276cd10196
https://doi.org/10.55730/1300-0128.4245
https://doi.org/10.55730/1300-0128.4245
Publikováno v:
Harran Üniversitesi Veteriner Fakültesi Dergisi. 10:87-93
Bu araştırma, Van il merkezinde tüketime sunulan çiğ inek sütlerinin fizikokimyasal kalitesini belirlemek amacıyla yapılmıştır. Bu amaçla bakkal, market ve süpermarketlerden alınan toplam 60 adet çiğ inek sütü örneğinin yoğunluk,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0c4003abbc633d1d063627de3dbe407
https://doi.org/10.31196/huvfd.764709
https://doi.org/10.31196/huvfd.764709
Autor:
Rabia Mehtap TUNCAY, Yakup Can SANCAK
Publikováno v:
Kocatepe Veterinary Journal.
Türkiye’de Van ili piyasasından toplanan tavuk eti örneklerinde Enterococcus spp. prevelansı ve antibiyotik direnliliği ve VanA ve VanB direnç genlerinin belirlenmesi amaçlandı. Çalışmada 100 adet tavuk eti örneği kullanıldı. Bunlar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162808e5160db100cb7aaccba0a13c8d
https://doi.org/10.30607/kvj.1110734
https://doi.org/10.30607/kvj.1110734
Autor:
Rabia Mehtap TUNCAY, Yakup Can SANCAK
Publikováno v:
Van Sağlık Bilimleri Dergisi.
Bu araştırma, Van piyasasından toplanan Otlu peynir örneklerden identifiye edilen Listeria monocytogenes suşları ile farklı düzeylerde kontamine edilen çiğ sütten deneysel olarak ayrı ayrı üretilen Otlu peynirlerde olgunlaşma süresinc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::840d2cd20ef0ed3adf80c0d54b47c092
https://doi.org/10.52976/vansaglik.1130603
https://doi.org/10.52976/vansaglik.1130603
Publikováno v:
Volume: 66, Issue: 3 280-288
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara Üniversitesi Veteriner Fakültesi Dergisi
This study was conducted to detect contamination level of Listeria species in ready-made meatballs kinds that are stored under frozen or cooled conditions. In isolations and identifications of Listeria species from the samples, method approved and su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b83a6923ba7cf5e321ada94dcd041459
https://avesis.yyu.edu.tr/publication/details/02d5baca-460d-42bc-a403-ac371944479c/oai
https://avesis.yyu.edu.tr/publication/details/02d5baca-460d-42bc-a403-ac371944479c/oai
Publikováno v:
Foods
Foods, Vol 8, Iss 1, p 23 (2019)
Volume 8
Issue 1
Foods, Vol 8, Iss 1, p 23 (2019)
Volume 8
Issue 1
The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2ebe5a65e9a7d1131ef4ffaac3b32d2
https://doi.org/10.3390/foods8010023
https://doi.org/10.3390/foods8010023