Turkish Journal of Veterinary and Animal Sciences
Microbiological Quality and Chemical Composition of the Döner
Yazarlar: Vildan Küpeli GENÇER, Mükerrem KAYA
Cilt 28 , Sayı 6 , 2004 , Sayfalar 1097 - 1103
Konular:-
Anahtar Kelimeler:Salmonella,Listeria,Döner,Chemical composition
Özet: Chemical composition and microbiological quality of 40 döner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (
ATIFLAR
Atıf Yapan Eserler
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2004, title={Microbiological Quality and Chemical Composition of the Döner}, volume={28}, number={6}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Vildan Küpeli GENÇER,Mükerrem KAYA}, year={2004}, pages={1097–1103} }
APA
KOPYALA
Vildan Küpeli GENÇER,Mükerrem KAYA. (2004). Microbiological Quality and Chemical Composition of the Döner (Vol. 28, pp. 1097–1103). Vol. 28, pp. 1097–1103. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Vildan Küpeli GENÇER,Mükerrem KAYA. Microbiological Quality and Chemical Composition of the Döner. no. 6, Turkish Journal of Veterinary and Animal Sciences, 2004, pp. 1097–103.