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dc.contributor.authorTAŞKANAL, Nedim
dc.contributor.authorGunsen, Ugur
dc.contributor.authorAydin, Ali
dc.contributor.authorAksu, Harun
dc.date.accessioned2021-03-03T15:21:54Z
dc.date.available2021-03-03T15:21:54Z
dc.date.issued2009
dc.identifier.citationAydin A., Aksu H., TAŞKANAL N., Gunsen U., "MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS", JOURNAL OF FOOD QUALITY, cilt.32, sa.5, ss.590-606, 2009
dc.identifier.issn0146-9428
dc.identifier.otherav_3e870b60-570a-412f-b660-4271af481654
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/45905
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2009.00271.x
dc.description.abstractA total of 100 fresh-cheese-based desserts (Hosmerim and Cheese helva) from nine different production areas in Marmara Region of Turkey were studied. There were no statistically significant differences in microbiological composition between Hosmerim and Cheese helva. Mean values of APC, Staphylococcus aureus, molds, yeasts, osmophilic yeasts for Hosmerim were 5.7 x 104, 8.0 x 102, 1.8 x 103, 2.8 x 103, 1.6 x 103 cfu/g, respectively, while coliform bacteria, Escherichia coli and Bacillus cereus were < 10 cfu/g. Results for Cheese helva were slightly higher. Salmonella spp. and staphylococcal enterotoxin were not detected in 25 g of any sample.
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleMICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD QUALITY
dc.contributor.departmentBalıkesir Üniversitesi , ,
dc.identifier.volume32
dc.identifier.issue5
dc.identifier.startpage590
dc.identifier.endpage606
dc.contributor.firstauthorID56810


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