SURVIVAL OF SALMONELLA TYPHIMURIUM DURING THE RIPENING OF HERBY CHEESE (OTLU PEYNIR)-Reference-Cited by-同舟云学术

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SURVIVAL OF SALMONELLA TYPHIMURIUM DURING THE RIPENING OF HERBY CHEESE (OTLU PEYNIR)

Published:2010-06-24 Issue: Volume: Page:no-no
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:

Author:

ALEMDAR SÜLEYMAN,AĞAOĞLU SEMA

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.2010.00263.x/fullpdf

Reference38 articles.

1. Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials;ABDALLA;J. Food Prot.,1993

2. The antibacterial efficiency of some herbs used in Herby cheese;AĞAOĞLU;YYÜ Vet. Fak. Derg.,2005

3. ALİŞARLI , M. 1997 Vermehrung von S. aureus und Enterotoksinbildung in Türkischer Puddingspecien

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1. Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese;Microorganisms;2021-09-25

2. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety;International Journal of Environmental Research and Public Health;2021-03-04

3. A importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanais;Revista do Instituto de Laticínios Cândido Tostes;2020-12-25

4. Determination of antioxidant and antimicrobial activity of Herby cheese;Journal of Food Processing and Preservation;2020-08-12

5. Zoonotic risks of pathogens from sheep and their milk borne transmission;Small Ruminant Research;2020-08

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