Food safety challenges associated with traditional foods of Turkey-Reference-Cited by-同舟云学术

Food safety challenges associated with traditional foods of Turkey

Published:2018-03 Issue:1 Volume:38 Page:1-12
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CAGRI-MEHMETOGLU Arzu¹

Affiliation:

1. Sakarya University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n1/0101-2061-cta-38-1-1.pdf

Reference126 articles.

1. Investigation of microbiological content of doner Kebabs manufactured with beef and chicken meat;Acar M. S.;Journal of Istanbul University Veterinary Faculty,1997

2. A study on the survival fate of some pathogens in white pickled cheese;Akbulut N.;Ege Üniversitesi Ziraat Fakültesi Dergisi,1993

3. Investigation of Brucella in the fresh cheese samples sold at the bazaars of district in Sivas Center, Turkey;Alim A.;Mikrobiyoloji Bulteni,2005

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