Survival of enterohemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods

Coşansu Akdemir, Serap

dc.contributor.authors	Cosansu, S., Ayhan, K.
dc.date.accessioned	2020-03-06T08:33:14Z
dc.date.available	2020-03-06T08:33:14Z
dc.date.issued	2000
dc.identifier.citation	Cosansu, S., Ayhan, K. (2000). Survival of enterohemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods. Meat Science, 54, 411-407
dc.identifier.issn	0309-1740
dc.identifier.uri	https://doi.org/10.1016/S0309-1740(99)00117-5
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67493
dc.title	Survival of enterohemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods
dc.identifier.volume	54
dc.identifier.startpage	407
dc.identifier.endpage	411
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Coşansu Akdemir, Serap
dc.relation.journal	Meat Science
dc.identifier.wos	SAU
dc.identifier.doi	10.1016/S0309-1740(99)00117-5
dc.contributor.author	Coşansu Akdemir, Serap