Effects of Organic Acid Treatments and Modified Atmosphere Packaging on the Presence of Staphylococcus aureus and Escherichia coli O157:H7 and Shelf-life in Meatballs.

Autor:	YILMAZ EKER, Funda, AKKAYA, Esra, BİNGÖL, Enver Barış
Předmět:	ORGANIC acids STAPHYLOCOCCUS aureus ESCHERICHIA coli MEATBALLS PATHOGENIC microorganisms
Zdroj:	Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi; Sep2024, Vol. 17 Issue 3, p203-213, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu