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Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Soudjouck and Pastrami)

dc.contributor.authorKAHRAMAN, Tolga
dc.contributor.authorYILMAZ EKER, Funda
dc.date.accessioned2021-03-05T17:46:47Z
dc.date.available2021-03-05T17:46:47Z
dc.identifier.citationKAHRAMAN T., YILMAZ EKER F., "Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Soudjouck and Pastrami)", II International VETistanbul Group Congress, St. Petersburg, Rusya, 7 - 09 Nisan 2015, ss.709
dc.identifier.otherav_c736e9ba-285f-47da-a064-c7f35a8af7a4
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/132054
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectMikrobiyoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.titlePresence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Soudjouck and Pastrami)
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID625684


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