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The Level of Hand Hygiene of Production and Sales Staff and Microbiological Properties of Food Contact Surfaces in Food Retailing.

dc.contributor.authorDülger, Dilek
dc.contributor.authorAKSU, Filiz
dc.contributor.authorAKSU, Harun
dc.contributor.authorSANDIKÇI ALTUNATMAZ, Sema
dc.contributor.authorUran, Harun
dc.date.accessioned2021-03-05T17:57:51Z
dc.date.available2021-03-05T17:57:51Z
dc.identifier.citationAKSU F., SANDIKÇI ALTUNATMAZ S., Uran H., Dülger D., AKSU H., "The Level of Hand Hygiene of Production and Sales Staff and Microbiological Properties of Food Contact Surfaces in Food Retailing.", II.International Vetİstanbul Group Congress, St.Petersburg, Rusya, 7 - 09 Nisan 2015, ss.755-756
dc.identifier.othervv_1032021
dc.identifier.otherav_c80cff95-cdc1-4d69-bbee-a855a8c59923
dc.identifier.urihttp://hdl.handle.net/20.500.12627/132577
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleThe Level of Hand Hygiene of Production and Sales Staff and Microbiological Properties of Food Contact Surfaces in Food Retailing.
dc.typeBildiri
dc.contributor.departmentİstanbul Aydın Üniversitesi , ,
dc.contributor.firstauthorID453426


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