Nuray Gamze YÖRÜK, Ahmet GÜNER

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

Turkish Journal of Veterinary and Animal Sciences

2017-Cilt: 41 - Sayı: 3

337-344

Meat products, food safety, International Organization for Standardization 22000, food pathogens, zero-tolerance bacteria

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