Başlık için Beslenme ve Diyetetik Bölümü / Department of Nutrition and Dietetic listeleme
Toplam kayıt 31, listelenen: 25-31
-
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
(Kafkas Üniversitesi, 2016)Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ... -
Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami)
(2015)The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 soudjouck and 66 pastrami samples collected from producers ... -
Prevalence and antibiotic resistance of campylobacter SPP. in chicken meat in Istanbul-Turkey
(Faculty of Veterinary Medicine, Skopje, 2016)… -
Toplu Beslenme Sistemlerinde El Hijyeninin Önemi
(İstanbul Arel Üniversitesi, 2016)Besinler, üretim zincirindeki çeşitli aşamalarda kontamine olabilirler. Toplu beslenme üretimi ve servisi yapan iş yerlerinde personel hijyeninin sağlanması birçok besin kaynaklı hastalığın önlenmesinde etkili olabilmektedir. ...