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Van Piyasasında Tüketime Sunulan Fermente Türk Sucuklarının Fiziksel, Kimyasal, Mikrobiyolojik ve Organoleplik Niteliklerinin İncelenmesi

Autor: SANCAK, Y.C., KAYAARDI, S., SAĞUN, E., IŞLEYICI, Ö., SANCAK, H.

Publikováno v: Volume: 7, Issue: 1 67-73
Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi

This study w88 carried oul to determine Ihe level of presence of bacterle In (ermented sausages consumed in Van, whlch Iı Important for public health. and to find dul if theyare produc.ed in aecordance wilh standarts am.ı Food Re9l,1lation. In the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::99a4f9e45918cf95afee18cd59a80890
https://dergipark.org.tr/tr/pub/yyuvfd/issue/13756/166690

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EFFECTS OF FAT CONTENT ON SURVIVAL OF LISTERIA MONOCYTOGENES IN YOGURT FERMENTATION AND STORAGE

Autor: Durmaz, H., Sagun, Emrullah, Sancak, H., Tarakci, Z.

Adaptation of Listeria monocytogenes to acidity (Gahan et al., 1996) indicate its possible occurrence in low acid foods. Benkerroum et al., (2003) found that L. monocytogenes in fatty yogurt could survive after a period of 13 days of storage at 7 deg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10157::638a02f800acd46a6e4256ebc2cc09b1
https://avesis.yyu.edu.tr/publication/details/342a8844-a18a-4b93-b205-f2f11f3dcbba/oai

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