The Effects of Different Storage Temperatures and Time on The Survival of Cpe (+) Clostridium Perfringens Type A in Çiğ Köfte (A Traditional Turkish Raw Meat Product)
By: Hüsnü Şahan Güran and Osman İrfan İlhak
Language: English
Page range: 237 - 245
Submitted on: Aug 6, 2014
Accepted on: Oct 3, 2014
Published on: Mar 3, 2015
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2015 Hüsnü Şahan Güran, Osman İrfan İlhak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.