Bildiri
Özet Bildiri
Uluslararası
2015
Influence of Different Brine Concentration on Fate of Staphylococcus aureus and Enterotoxin in Turkish White Cheese
the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, to held in Sarajevo/ Bosnia and Herzegovina on 01-04th October 2015
01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
Baran, A., Erdoğan, A., & Atasever, M. (2015). Influence of Different Brine Concentration on Fate of Staphylococcus aureus and Enterotoxin in Turkish White Cheese. the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, to held in Sarajevo/ Bosnia and Herzegovina on 01-04th October 2015.
BibTeX
@inproceedings{baran2015-250764,
author = {Baran, Alper and Erdoğan, Ahmet and Atasever, Mustafa},
title = {Influence of Different Brine Concentration on Fate of Staphylococcus aureus and Enterotoxin in Turkish White Cheese},
booktitle = {the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, to held in Sarajevo/ Bosnia and Herzegovina on 01-04th October 2015},
year = {2015},
url = {https://akademik.atauni.edu.tr/yayinlar/250764-influence-of-different-brine-concentration-on-fate-of-staphylococcus-aureus-and}
}