Ara
Toplam kayıt 1, listelenen: 1-1
Determination and Vital Activity of Thermophilic Campylobacter (Campylbacter Jejuni) in the Turkish Pastırma and Turkish Style Fermented Sausage (Sucuk) Commercially Consumed in Market and Experimentally Produced With Inoculation of Different Levels of Campylobacter Jejuni
(Afyon Kocatepe Üniversitesi, 2013)
In this study, Turkish fermented sucuk (n=30) and Turkish pastırma (n=30)
samples sold in retail stores were analyzed in terms of C. jejuni. Afterwards, C.
jejuni was experimentally inoculated at different levels (Group ...