Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage

Akyol, Yağmur; Yılmaz Oral, Zeynep Feyza; Kaban, Güzin; Kaya, Mükerrem

doi:10.15316/sjafs.2024.043

Makale Tam Makale Ulusal 2024

Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage

Yağmur Akyol, Zeynep Feyza Yılmaz Oral, Güzin Kaban, Mükerrem Kaya

SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES Cilt 38 · Sayı 3 · ss. 486–494 · 01.12.2024

DOI ile aç

Atıf için künye

Akyol, Y., Yılmaz Oral, Z. F., Kaban, G., & Kaya, M. (2024). Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage. SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES, 38(3), 486–494. https://doi.org/10.15316/sjafs.2024.043

BibTeX

@article{akyol2024-271385,
  author = {Akyol, Yağmur and Yılmaz Oral, Zeynep Feyza and Kaban, Güzin and Kaya, Mükerrem},
  title = {Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage},
  journal = {SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES},
  year = {2024},
  volume = {38},
  number = {3},
  pages = {486--494},
  issn = {2458-8377},
  doi = {10.15316/sjafs.2024.043},
  url = {https://akademik.atauni.edu.tr/yayinlar/271385-effects-of-autochthonous-starter-cultures-on-the-behavior-of-staphylococcus}
}