An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption-Reference-Cited by-同舟云学术

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

Published:2018-11-20 Issue:1 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Haskaraca Güliz¹^ORCID,Kolsarici Nuray²

Affiliation:

1. Department of Food EngineeringFaculty of Engineering, Sakarya University Sakarya Turkey

2. Department of Food EngineeringFaculty of Engineering, Ankara University Ankara Turkey

Funder

Scientific Research Project Coordination Unit of Ankara University

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12592

Reference48 articles.

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2. Acar M. S.(1996).The comparative investigation of the microbiological quality of doner kebabs made of meat animal and poultry meat. (Doctor of philosophy thesis). Istanbul University Institute of Medical Sciences Department of Food Hygiene and Technology Istanbul Turkey.

3. Al‐Kutby S. H. A.(2012).Applications of spice extracts and other hurdles to improve microbial safety and shelf‐ life of cooked high fat meat products (doner kebab). (Doctor of philosophy thesis). University of Plymouth School of Biomedical and Biological Sciences Faculty of Science and Technology Plymouth.

4. Anonymous. (2011a).Donairs. Center of Public Health and zoonoses published by University of Guelph. Canada. Retrieved fromhttp://cphaz.ca/wp-content/uploads/2017/11/Fact-Sheet-Donairs.pdf

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