SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY

GOKALP, HY; YETIM, H; Kaya, Mükerrem; OCKERMAN, HW

doi:10.4315/0362-028x-51.2.121

Makale Tam Makale Uluslararası 1988

SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY

HY GOKALP, H YETIM, Mükerrem Kaya, HW OCKERMAN

JOURNAL OF FOOD PROTECTION Cilt 51 · Sayı 2 · ss. 121–125 · 01.02.1988

DOI ile aç

Atıf için künye

GOKALP, H., YETIM, H., Kaya, M., & OCKERMAN, H. (1988). SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY. JOURNAL OF FOOD PROTECTION, 51(2), 121–125. https://doi.org/10.4315/0362-028x-51.2.121

BibTeX

@article{gokalp1988-275022,
  author = {GOKALP, HY and YETIM, H and Kaya, Mükerrem and OCKERMAN, HW},
  title = {SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY},
  journal = {JOURNAL OF FOOD PROTECTION},
  year = {1988},
  volume = {51},
  number = {2},
  pages = {121--125},
  issn = {0362-028X},
  doi = {10.4315/0362-028x-51.2.121},
  url = {https://akademik.atauni.edu.tr/yayinlar/275022-saprophytic-and-pathogenic-bacteria-levels-in-turkish-soudjouks-manufactured-in}
}