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Researches on microbiological decomposition of Turkish fermented sausages

dc.contributor.authorNazli, B
dc.contributor.authorSenol, A
dc.date.accessioned2021-03-04T10:00:21Z
dc.date.available2021-03-04T10:00:21Z
dc.date.issued1997
dc.identifier.citationNazli B., Senol A., "Researches on microbiological decomposition of Turkish fermented sausages", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.21, sa.6, ss.487-492, 1997
dc.identifier.issn1300-0128
dc.identifier.othervv_1032021
dc.identifier.otherav_6b046f3e-6419-4dfb-88b9-58472144d117
dc.identifier.urihttp://hdl.handle.net/20.500.12627/74017
dc.description.abstractThis study was implemented for compiling a research on the causes of microbiological decomposition appearing in Turkish fermented sausages. For this reason. 30 samples of fermented sausages gathered from the market were examined with respect to organoleptic, physico-chemical and microbiological characteristics. During the assessment of results, it is reached a conclusion that almost all microbiological decomposition traced in the samples were due to inadequate hygienic condition in the production and to improperly applied technology pattern.
dc.language.isoeng
dc.subjectSağlık Bilimleri
dc.subjectVeteriner Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleResearches on microbiological decomposition of Turkish fermented sausages
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.department, ,
dc.identifier.volume21
dc.identifier.issue6
dc.identifier.startpage487
dc.identifier.endpage492
dc.contributor.firstauthorID118388


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