Presence of salmonella spp., listeria monocytogenes, escherichia coli o157 and nitrate-nitrite residue levels in turkish traditional fermented meat products (sucuk and pastırma)

Presence of salmonella spp., listeria monocytogenes, escherichia coli o157 and nitrate-nitrite residue levels in turkish traditional fermented meat products (sucuk and pastırma)

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Bibliographic Details
Published in:Veteriner fakultesi dergisi Vol. 22; no. 2; pp. 233 - 236
Main Authors: BÜYÜKÜNAL SK, ŞAKAR FŞ, TURHAN İ, ERGİNBAŞ Ç, SANDIKÇI ALTUNATMAZ S, YILMAZ AKSU F, YILMAZ EKER F, KAHRAMAN T
Format: Journal Article
Language:English
Published: Kafkas University, Faculty of Veterinary Medicine 01-03-2016
Online Access:Get full text
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ISSN:1309-2251
DOI:10.9775/kvfd.2015.14238