Some quality properties of turkish fermented sausages consumed in konya
In this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus-Micrococcus and yeast and mould were determined a...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Assuntos: | |
| Acceso en liña: | http://eurasianjvetsci.org/pdf.php3?id=447 |
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