THE MICROBIOLOGICAL QUALITY OF ERZINCAN (SAVAK) TULUM CHEESE FROM TURKISH RETAIL MARKETS

被引：0
|
作者：
KIVANC, M
机构：
来源：
NAHRUNG-FOOD | 1989年 / 33卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：895 / 900
页数：6
相关论文
共 50 条
  • [1] Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese
    Sengül, M
    Çakmakçi, S
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2003, 58 (9-10): : 510 - 513
  • [2] Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese
    Karasu-Yalcin, S.
    Senses-Ergul, S.
    Ozbas, Z. Yesim
    [J]. MLJEKARSTVO, 2012, 62 (01): : 53 - 61
  • [3] Survival of Listeria monocytogenes during Production and Ripening of Traditional Turkish Savak Tulum Cheese and in Synthetic Gastric Fluid
    Dikici, Abdullah
    Calicioglu, Mehmet
    [J]. JOURNAL OF FOOD PROTECTION, 2013, 76 (10) : 1801 - 1805
  • [4] Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41
    Cakir, Yusuf
    Cakmakci, Songul
    [J]. FOOD BIOSCIENCE, 2024, 61
  • [5] Microbiological quality of Pecorino Sicilian "primosale" cheese on retail sale in the street markets of Palermo, Italy
    Giammanco, Giovanni M.
    Pepe, Arcangelo
    Aleo, Aurora
    D'Agostino, Valentina
    Milone, Samuela
    Mammina, Caterina
    [J]. NEW MICROBIOLOGICA, 2011, 34 (02): : 179 - 185
  • [6] Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)
    Yusuf Çakır
    Songül Çakmakçı
    [J]. Journal of Food Science and Technology, 2018, 55 : 1435 - 1443
  • [7] Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)
    Cakir, Yusuf
    Cakmakci, Songul
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (04): : 1435 - 1443
  • [8] A survey on the microbiological quality of Carra, a traditional Turkish cheese
    Aygun, O
    Aslantas, O
    Oner, S
    [J]. JOURNAL OF FOOD ENGINEERING, 2005, 66 (03) : 401 - 404
  • [9] MICROBIOLOGICAL QUALITY OF SOME SPICES AND HERBS IN RETAIL MARKETS
    SCHWAB, AH
    HARPESTAD, AD
    SWARTZENTRUBER, A
    LANIER, JM
    WENTZ, BA
    DURAN, AP
    BARNARD, RJ
    READ, RB
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1982, 44 (03) : 627 - 630
  • [10] Antibiotic susceptibility patterns of Enterococcus strains isolated from Turkish Tulum cheese
    Yogurtcu, Nazli N.
    Tuncer, Yasin
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2013, 66 (02) : 236 - 242
12345