Turkish Journal of Veterinary and Animal Sciences
Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands
Yazarlar: Güzin APAYDIN
Cilt 27 , Sayı 6 , 2003 , Sayfalar 1299 - 1303
Konular:-
Anahtar Kelimeler:Bologna-type sausage,Residual nitrite,Hydroxyprolin,Water/protein ratio,Pathogflora
Özet: In this study, the microbiological and chemical quality of bologna-type sausage samples from 4 different brands (A,B,C,D) sold in Erzurum markets was determined. Microbiological analysis showed that while the total aerobic mesophilic bacteria numbers were
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BibTex
KOPYALA
@article{2003, title={Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands}, volume={27}, number={6}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Güzin APAYDIN}, year={2003}, pages={1299–1303} }
APA
KOPYALA
Güzin APAYDIN. (2003). Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands (Vol. 27, pp. 1299–1303). Vol. 27, pp. 1299–1303. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Güzin APAYDIN. Some Microbiological and Chemical Properties of Bologna-Type Sausage Samples From Different Brands. no. 6, Turkish Journal of Veterinary and Animal Sciences, 2003, pp. 1299–303.