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Presence and importance of Bacillus cereus in some ready-to-eat and ready-to-cook foods consumed in Turkey.

dc.contributor.authorERGÜN, Özer
dc.contributor.authorAKSU, HARUN
dc.date.accessioned2021-03-03T13:38:11Z
dc.date.available2021-03-03T13:38:11Z
dc.identifier.citationAKSU H., ERGÜN Ö., "Presence and importance of Bacillus cereus in some ready-to-eat and ready-to-cook foods consumed in Turkey.", World Congress on Food Hygiene, Hollanda, 1 - 04 Ağustos 1997, ss.321
dc.identifier.othervv_1032021
dc.identifier.otherav_3525ca71-2330-48a2-8f6b-7c07b47e219a
dc.identifier.urihttp://hdl.handle.net/20.500.12627/39933
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectTarımsal Bilimler
dc.titlePresence and importance of Bacillus cereus in some ready-to-eat and ready-to-cook foods consumed in Turkey.
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID612207


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