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The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul

dc.contributor.authorMuratoglu, Karlo
dc.contributor.authorBingol, Enver Barış
dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.date.accessioned2021-03-05T14:38:32Z
dc.date.available2021-03-05T14:38:32Z
dc.identifier.citationBingol E. B. , Colak H., Hampikyan H., Muratoglu K., "The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul", BRITISH FOOD JOURNAL, cilt.110, ss.1079-1087, 2008
dc.identifier.issn0007-070X
dc.identifier.othervv_1032021
dc.identifier.otherav_b82e2968-b794-4c4b-858f-cd7c2c3c5aed
dc.identifier.urihttp://hdl.handle.net/20.500.12627/122545
dc.identifier.urihttps://doi.org/10.1108/00070700810917992
dc.description.abstractPurpose - This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready-to-eat (RTE) foods defined in the Turkish Food Codex (TFC).
dc.language.isoeng
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleThe microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul
dc.typeMakale
dc.relation.journalBRITISH FOOD JOURNAL
dc.contributor.departmentBeykent Üniversitesi , ,
dc.identifier.volume110
dc.identifier.startpage1079
dc.identifier.endpage1087
dc.contributor.firstauthorID74262


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