Microbiological Quality and Safety of Some Dried Spices Obtained from Markets, Spice Shops and Homes-Reference-Cited by-同舟云学术

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Microbiological Quality and Safety of Some Dried Spices Obtained from Markets, Spice Shops and Homes

Published:2022 Issue: Volume:65 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Ogur Seda¹^ORCID

Affiliation:

1. Bitlis Eren University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132022000100513&tlng=en

Reference90 articles.

1. Spices definition;In: Geneva-Based International Organization for Standardization, ISO 676:1995(en),1995

2. Meat industry, Ankara;Yildirim Y.,1996

3. Prevalence and characterization of Clostridium perfringens from spices in Argentina;Aguilera MO;Anaerobe,2005

4. Antimicrobial activity of spices;Ceylan E;J Rapid Meth Aut Mic,2004

5. Erzurum;Cakmakci S,1995

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya;Food Additives & Contaminants: Part A;2024-06-13

2. Salmonella in Black Pepper: From Farm to Processing;2024

3. Isolation of Bacterial Pathogens Associated with Commercially Available Spices in Mangaluru City, India;Journal of Pure and Applied Microbiology;2023-05-10

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