Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content

Ali İ. Hassan; Celalettin Koçak

Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content (in English)

Year 1984, Volume: 9 Issue: 2, - , 01.04.1984

https://izlik.org/JA48XH79DB

Abstract

Bu çalışmada, laboratuvar koşullarında çiğ süte uygulanan farklı üç ısı işleminin (72o, 76o, 84 oC’lerde 15 saniye) mikroflora üzerindeki etkisi incelenmiştir.

Keywords

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Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content

Year 1984, Volume: 9 Issue: 2, - , 01.04.1984

Ali İ. Hassan Celalettin Koçak

https://izlik.org/JA48XH79DB

Abstract

Bu çalışmada, laboratuvar koşullarında çiğ süte uygulanan farklı üç ısı işleminin (72o, 76o, 84 oC’lerde 15 saniye) mikroflora üzerindeki etkisi incelenmiştir.

Keywords

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Details

Primary Language	Turkish
Authors	Ali İ. Hassan This is me Celalettin Koçak This is me
Publication Date	April 1, 1984
IZ	https://izlik.org/JA48XH79DB
Published in Issue	Year 1984 Volume: 9 Issue: 2

Cite

APA	Hassan, A. İ., & Koçak, C. (1984). Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. Gıda, 9(2). https://izlik.org/JA48XH79DB
AMA	1.Hassan Aİ, Koçak C. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food. 1984;9(2). https://izlik.org/JA48XH79DB
Chicago	Hassan, Ali İ., and Celalettin Koçak. 1984. “Influence of Different Time Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda 9 (2). https://izlik.org/JA48XH79DB.
EndNote	Hassan Aİ, Koçak C (April 1, 1984) Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. Gıda 9 2
IEEE	[1]A. İ. Hassan and C. Koçak, “Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content”, The Journal of Food, vol. 9, no. 2, Apr. 1984, [Online]. Available: https://izlik.org/JA48XH79DB
ISNAD	Hassan, Ali İ. - Koçak, Celalettin. “Influence of Different Time Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda 9/2 (April 1, 1984). https://izlik.org/JA48XH79DB.
JAMA	1.Hassan Aİ, Koçak C. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food. 1984;9. Available at https://izlik.org/JA48XH79DB.
MLA	Hassan, Ali İ., and Celalettin Koçak. “Influence of Different Time Temperature Combinations of Milk Pasteurization on Its Bacterial Content”. Gıda, vol. 9, no. 2, Apr. 1984, https://izlik.org/JA48XH79DB.
Vancouver	1.Ali İ. Hassan, Celalettin Koçak. Influence of Different Time/Temperature Combinations of Milk Pasteurization on its Bacterial Content. The Journal of Food [Internet]. 1984 Apr. 1;9(2). Available from: https://izlik.org/JA48XH79DB