Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Sucuk and Pastırma)

BÜYÜKÜNAL SK; ŞAKAR FŞ; TURHAN İ; ERGİNBAŞ Ç; SANDIKÇI ALTUNATMAZ S; YILMAZ AKSU F; YILMAZ EKER F; KAHRAMAN T

doi:10.9775/kvfd.2015.14238

This journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2016 , Vol 22 , Issue 2

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Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Sucuk and Pastırma)

BÜYÜKÜNAL SK, ŞAKAR FŞ, TURHAN İ, ERGİNBAŞ Ç, SANDIKÇI ALTUNATMAZ S, YILMAZ AKSU F, YILMAZ EKER F, KAHRAMAN T

DOI : 10.9775/kvfd.2015.14238 Keywords :

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