Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Yörük N. G., Güner A.

TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES, cilt.41, ss.337-344, 2017 (SCI-Expanded, Scopus, TRDizin) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41
  • Basım Tarihi: 2017
  • Doi Numarası: 10.3906/vet-1606-97
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.337-344
  • Anahtar Kelimeler: Meat products, food safety, International Organization for Standardization 22000, food pathogens, zero-tolerance bacteria
  • Dokuz Eylül Üniversitesi Adresli: Hayır