STAPHYLOCOCCUS VE MACROCOCCUS CASEOLYTICUS

Volume: 41 Number: 3 June 1, 2016
  • Hasan Çetin
  • Yasin Tuncer
TR EN

SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF

Abstract

-

Keywords

References

  1. Kaban G. 2010. Volatile compounds of traditional Turkish dry fermented sausage (sucuk). Int J Food Prop, 13: 525–534.
  2. Ercoflkun H, Özkal SG. 2011. Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22: 165-172.
  3. Kaban G. 2013. Sucuk and pastırma: microbiological changes and formation of volatile compounds. Meat Sci, 95: 912-918.
  4. Talon R, Leroy S. 2011. Diversity and safety hazards of bacteria involved in meat fermentations. Meat Sci, 89: 303-309.
  5. Mauriello G, Casaburi A, Blainotta G, Villani F. 2004. Isolation and technological properties of coagulase-negative staphylococci from fermented sausages of Southern Italy. Meat Sci, 67: 149-158. 6. Kaban G, Kaya M. 2008. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk). J Food Sci, 73: 385-388.
  6. Kozacinski L, Drosinos E, Caklovica F, Cocolin L, Gasparik-Reichhardt J, Veskovic S. 2008. Investigation of microbial association of traditionally fermented sausages. Food Technol Biotechnol, 46: 93-106.
  7. Resch M, Nagel V, Hertel C. 2008. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures. Int J Food Microbiol, 127: 99-104.
  8. Bonomo MG, Ricciardi A, Zotta T, Sico MA, Salzano G. 2009. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Sci, 83: 15-23.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Hasan Çetin This is me

Yasin Tuncer This is me

Publication Date

June 1, 2016

Submission Date

June 1, 2016

Acceptance Date

-

Published in Issue

Year 2016 Volume: 41 Number: 3

APA
Çetin, H., & Tuncer, Y. (2016). SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF. Gıda, 41(3), 163-170. https://izlik.org/JA22JL22GY
AMA
1.Çetin H, Tuncer Y. SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF. The Journal of Food. 2016;41(3):163-170. https://izlik.org/JA22JL22GY
Chicago
Çetin, Hasan, and Yasin Tuncer. 2016. “SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF”. Gıda 41 (3): 163-70. https://izlik.org/JA22JL22GY.
EndNote
Çetin H, Tuncer Y (June 1, 2016) SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF. Gıda 41 3 163–170.
IEEE
[1]H. Çetin and Y. Tuncer, “SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF”, The Journal of Food, vol. 41, no. 3, pp. 163–170, June 2016, [Online]. Available: https://izlik.org/JA22JL22GY
ISNAD
Çetin, Hasan - Tuncer, Yasin. “SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF”. Gıda 41/3 (June 1, 2016): 163-170. https://izlik.org/JA22JL22GY.
JAMA
1.Çetin H, Tuncer Y. SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF. The Journal of Food. 2016;41:163–170.
MLA
Çetin, Hasan, and Yasin Tuncer. “SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF”. Gıda, vol. 41, no. 3, June 2016, pp. 163-70, https://izlik.org/JA22JL22GY.
Vancouver
1.Hasan Çetin, Yasin Tuncer. SUCUKTAN İZOLE EDİLEN KOAGÜLAZ-NEGATİF. The Journal of Food [Internet]. 2016 Jun. 1;41(3):163-70. Available from: https://izlik.org/JA22JL22GY

35997    GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).