The Behavior of Listeria monocytogenes in Sucuks Produced with Different Lactic Starter Cultures

Turkish Journal of Veterinary and Animal Sciences

Mükerrem KAYA, Hüsnü Yusuf GÖKALP

Effect of Bacteriocinogenic Starter Cultures on the Growth of Listeria monocytogenes in Turkish Fermented Sausage (Sucuk)

Turkish Journal of Veterinary and Animal Sciences

İrfan EROL, T. Haluk ÇELİK, U. Tansel ŞİRELİ, Haydar ÖZDEMİR

The Effects of Starter Cultures and Different Nitrite Doses on the Growth of Listeria monocytogenes in Sucuk Production

Turkish Journal of Veterinary and Animal Sciences

Mükerrem KAYA, Hüsnü Yusuf GÖKALP

PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Gıda

Şehriban OĞUZ, Seval ANDİÇ

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Turkish Journal of Agriculture and Forestry

Hasan Tangüler Hüseyin ERTEN

Piyasada Fermente Sucuk Olarak Satılan Ürünlerin Kalite Özelliklerinin Saptanması ve Geleneksel Türk Fermente Sucuğu ile Karşılaştırılması

Acta Veterinaria Eurasia

Halime PEHLİVANOĞLU, Bülent NAZLI, Hüsniye İMAMOĞLU, Bilal ÇAKIR

Determination of the survival levels of acid-adapted Escherichia coli O157:H7in sucuk (Turkish-type fermented sausage)

Turkish Journal of Veterinary and Animal Sciences

FATMA ÖZTÜRK, ABDULKADİR HALKMAN

Effects of Different Starter Culture Combinations on Fermented Sausages

Turkish Journal of Veterinary and Animal Sciences

Zafer GÖNÜLALAN