Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices

Sagdic O., Soyyigit H., Ozcelik S., Gul H.

Annals of Microbiology, vol.55, no.2, pp.97-100, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 2
  • Publication Date: 2005
  • Journal Name: Annals of Microbiology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.97-100
  • Keywords: tarhana fermentation, inhibitory effect, Escherichia coli O157 : H7, spices, survival, FOOD, SURVIVAL, YOGURT
  • Yıldız Technical University Affiliated: No