Influence of Different Brine Concentration on Fate of Staphylococcus aureus and Enterotoxin in Turkish White Cheese

BARAN A., ERDOĞAN A., ATASEVER M.

the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, to held in Sarajevo/ Bosnia and Herzegovina on 01-04th October 2015, 1 - 04 Ekim 2015

  • Yayın Türü: Bildiri / Özet Bildiri
  • Atatürk Üniversitesi Adresli: Evet