Now showing items 1-10 of 24
Effect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamb
(Kafkas Üniversitesi, 2014)
The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were ...
Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami)
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 ...
Kardiyovasküler hastalık tanısı olan hastalarda sağlıklı yaşam biçimi davranışlarının değerlendirilmesi
(Yaşam İçin Beslenme ve Spor Derneği, 2017)
Yaşlılar ve gıda kaynaklı hastalıklar
(Nobel Tıp Kitabevi, 2016)
İstanbul’da satışa sunulan piliç etlerinde termotolerant campylobacter spp. prevalansı ve antibiyotik dirençliliği
(İstanbul Üniversitesi Veteriner Fakültesi, 2017)
Campylobacter spp.’nin dünya çapında insanlarda görülen bakteriyel diyarenin en yaygın sebeplerinden biri olduğu ifade edilmektedir. Sporadik kampilobakteriozun en önemli kaynağının, çiğ ya da yeterli ısıl işlem görmemiş ...
Occurrence of aflatoxin B1, total aflatoxin and ochratoxin a in bulgur commercialized in Turkey
Mycotoxins are important fungal toxic secondary metabolites with regards to food safety. They are formed during cereal growth or in post-harvest storage and they may not be completely removed during food processing operations. ...
Prevalence and antibiotic resistance of campylobacter SPP. in chicken meat in Istanbul-Turkey
(Faculty of Veterinary Medicine, Skopje, 2016)
İstanbul'da satışa sunulan bazı ekmek çeşitlerinin mikrobiyolojik ve kimyasal özellikleri
(Trakya Üniversitesi, 2016)
Determination of starter culture properties of lactic acid bacteria isolated from cheese
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy ...